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5 from 1 vote

Cannellini bean shakshuka

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Light lunch
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.