Cannellini Bean Shakshuka

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Cannellini bean shakshuka (eggs baked in a rich tomato sauce) - a hearty, high protein breakfast or lunch. It's vegetarian, really easy to make an totally delicious!

Shakshuka! It’s such a fun word to say. Shak-shoooook-ah.

(I evidently need to get some new hobbies)

Shakshuka is essentially eggs poached in a rich tomato sauce. According to my trusty Wikipedia, ‘it’s believed to have a Tunisian origin’ – but as usual, with this recipe I was more concerned with simplicity than with authenticity. A few really tasty ingredients, simply cooked together, to give a delicious meal. You can’t go wrong.

Cannellini bean shakshuka (eggs baked in a rich tomato sauce) - a hearty, high protein breakfast or lunch. It's vegetarian, really easy to make an totally delicious!

I’ve made shakshuka a few times before, but this time I decided to bulk it out with some cannellini beans. They add some extra fibre and protein (in case the eggs weren’t enough!), and help to turn a simple breakfast dish into a filling meal. One serving contains over 26g of protein!

This recipe can serve two or four people, depending on whether you want people to have one or two eggs each. If you’re serving the shakshuka on its own, two eggs each is nice. If you’re serving it alongside other breakfast items, toast, pitta bread, or anything else, then one egg each might be enough for breakfast. Unless you’ve got a big appetite, in which case… just eat the whole batch. Don’t forget to finish it off with plenty of fresh herbs to make yourself feel fancy (despite the red sauce marks around your lips).

Cannellini bean shakshuka (eggs baked in a rich tomato sauce) - a hearty, high protein breakfast or lunch. It's vegetarian, really easy to make an totally delicious!

One more quick note: I’m heading off on my holidays on Saturday! I’m sure you’re sick of hearing about it by now, but I’m off to the US for three weeks (woop!). I have lots of recipes lined up for the next few weeks, and I’ll try to keep half an eye on things around here, but if you notice anything amiss or have any major problems with a recipe – I’m sorry! I’ll sort everything out when I get home at the end of the month.

Please be nice to the blog while I’m not around to keep things ticking over. If I come back to find you’ve all staged a coup and started sharing your own recipes instead of me, I might cry a bit.

Cannellini bean shakshuka (eggs baked in a rich tomato sauce) - a hearty, high protein breakfast or lunch. It's vegetarian, really easy to make an totally delicious!

Cannellini bean shakshuka

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5 from 5 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Author: Becca Heyes


  • 1 tbsp oil
  • 2 celery sticks, finely diced
  • 1 large carrot, finely diced
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 400 g tin finely chopped tomatoes (~ 1 1/2 cups) – or use fresh tomatoes if you prefer
  • 250 ml vegetable stock (~ 1 cup)
  • 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 1 tbsp tomato puree
  • 1 tsp chilli powder (hot or mild)
  • 3/4 tsp dried oregano
  • 1/2 tsp ground cumin
  • Salt
  • Black pepper
  • 4 eggs
  • Fresh coriander (cilantro), to serve


  • If you will be baking your eggs, preheat the oven to 200°C (Gas Mark 6 / 400°F).
  • Heat the oil in a large frying pan, and add the finely diced celery, carrot, onion and garlic. Cook over a medium heat for 5 minutes, stirring regularly, until the vegetables are soft and translucent.
  • Add the tin of chopped tomatoes, along with the vegetable stock, cannellini beans and tomato puree. Also add the chilli powder, oregano, cumin, and a good pinch of salt and pepper. Turn the temperature up a little, and allow the sauce to simmer for 10 minutes or so, until it has reduced to become quite thick and rich.
  • It’s now time to cook the eggs. If you want to be able to serve the shakshuka in individual baking dishes, distribute the sauce between 2 – 4 ovenproof dishes. Make one or two small wells in each, and crack in the four eggs. Bake for around 15-20 minutes, or until the eggs are cooked to your liking.
  • Alternatively, if you’re happy to serve the shakshuka straight from the frying pan, make 4 wells in the tomato sauce in the pan, and crack in the eggs. Turn the heat down to medium-low, cover the pan with a lid, and allow to steam until the eggs are cooked to your liking.
  • Serve topped with fresh coriander and more black pepper.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Shakshuka NI

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for half the batch.

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5 from 5 votes (4 ratings without comment)

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Recipe Rating


  1. I like the thick broth in the cannellini bean shakshuka ,looks delicious and will go down well served with our local dish known as chapati.5 stars

  2. I love the idea of this recipe but I’m not that into cumin. Can you think of another spice that would add great flavor and round out the dish? Or do you think it can be excluded and have the same flavor impact and enjoyability?


  3. This is easily my favourite meal from your site Becca. It’s pretty much just tasty health on a plate. I like that it’s not loaded up with carbs or cheese etc so it’s kinda a guilt free feast. I’ve cooked it for my girlfriend and I now about 8 times.

    We are also big fans of the burrito bowls – but the thing there is I can help myself with the cheese and end up loading them. Add to that the fact that I always serve it with sour cream and guacamole and I start to feel I’m moving further and further away from your healthier recipe.

    Anyway the reason I’m writing is – do you have any suggestions for meals simliar to this Shakshuka? I’ve looked through the site but most things kinda need noodles, or rice or some carby partner in crime. I’m looking for more of a pure non carb dish like the Shakshuka.

    Now is when you will no doubt tell me – 1, use the search on the top of the page and 2, there ARE carbs in the Shakshuka. Damn it!

    Any thoughts would be great. I’ve 2 meals from this site now in the mix here at home and I’d love to find 2 more similar to this one.

    Low on cards – no need for cheese – plenty of veg – and with a Total Time under 50 mins. If you can help, it’d be super. THANKS!!!

    1. Thanks for your lovely comment Kev, I’m so glad you like this one! Yes I do get a little carried away with the carbs and cheese haha, sorry about that. I do try to resist but it’s hard haha

      Here are a few ideas you could play with – varying degrees of carbiness but you could always serve them alongside something non-carby or adjust the recipe a little if you need to:

      Hope you find something you like there, make sure you report back :)

  4. Hi Becca! what a great dish you have shared with us . I like it very much. Thanks for sharing. Keep sharing more such recipes also.

  5. Woo! Shakshuka is the best!! I have it coming on my blog next week. I LOVE the idea of adding Cannellini beans, to be honest ANY beans make things better!

    And have SUCH a wonderful time in the US! I was there for 2 weeks last year and I had the best time. I can’t wait to go back and do more exploring!

  6. How odd – I am making shakshuka as I read this! Not with cannellini beans, though – just red peppers, onion, a tin of tomatoes and seasoning – some Lebanese seasoning from Tesco which wanted used (and I think they have stopped making, boo!), and some ras el hanout. I told my older grandson – who is 5 ½ – that we were having shakshuka for our tea, and explained what it was, and he thought it a wonderful word…..