White Bean Shakshuka

In this delightful twist on the classic Shakshuka, a can of cannellini beans transforms the dish into a hearty and satisfying meal. The beans are gently simmered in a spicy tomato and bell pepper sauce until they become tender and infused with the rich flavors of the sauce. This addition not only adds a creamy texture but also boosts the protein content, making it a wholesome dish that keeps you full for longer.

White Bean Shakshuka
White Bean Shakshuka

What makes this white bean Shakshuka even more appealing is its versatility and dietary benefits. It’s gluten-free, dairy-free, and vegetarian, catering to various dietary preferences and needs. Whether you enjoy it for breakfast, lunch, or dinner, this dish offers a comforting and nourishing option at any time of day.

The preparation is straightforward, making it perfect for busy days when you crave a homemade meal without spending hours in the kitchen. Serve it with crusty bread, pita, or even rice to soak up the flavorful sauce, enhancing every bite with a burst of Mediterranean-inspired goodness.

Overall, this white bean Shakshuka is a delightful twist that retains the essence of the original dish while offering something new and exciting for your taste buds. Try it once, and it might just become a staple in your culinary repertoire!

Shakshuka, pronounced “shak-SHOO-kah,” originates from North Africa and features eggs poached in a rich, spicy tomato and bell pepper sauce. This dish has numerous variations across the Mediterranean and Middle East. For instance, Italian Uova Al Purgatorio adds basil and parmesan, while Tunisian Taktouka transforms it into a salad-like dish without eggs.

In this non-traditional twist, I incorporate cannellini beans, blending Italian and North African influences. The beans simmer in the sauce, absorbing its flavors and adding creamy texture. This adaptation aligns with the Mediterranean diet, offering versatility for any meal—from breakfast to dinner. It’s perfect for gluten-free diets, with the beans serving as a hearty alternative for soaking up the sauce. Plus, they provide fiber, vitamins, and minerals, enhancing both flavor and nutritional value.

Shakshuka remains a favorite due to its vibrant flavors and ease of preparation. Whether enjoyed with crusty bread or by itself, this dish exemplifies the fusion of Mediterranean and North African cuisines, offering a satisfying and nutritious dining experience.

Ingredients and Substitutions  

Here’s a general guide to common ingredients and their substitutions:

  1. Flour:
    • All-purpose flour: Can be substituted with bread flour (for higher gluten content) or cake flour (for lower gluten content).
    • Gluten-free flour blends (like almond flour, rice flour, or chickpea flour) for gluten-free options.
  2. Sugar:
    • White granulated sugar: Can usually be substituted with brown sugar (for a deeper flavor), honey, maple syrup, or agave nectar.
    • Coconut sugar or stevia for lower glycemic index options.
  3. Butter:
    • Regular butter: Can be substituted with margarine, shortening, or vegetable oil in baking.
    • Coconut oil or olive oil for healthier options.
  4. Milk:
    • Whole milk: Can be substituted with low-fat milk, almond milk, soy milk, oat milk, or coconut milk depending on dietary preferences.
    • For baking, buttermilk or yogurt can sometimes be used as substitutes.
  5. Eggs:
    • For binding in baking: Replace each egg with 1/4 cup of applesauce, mashed banana, or yogurt.
    • For leavening: Use 1 tablespoon of vinegar or lemon juice mixed with 1 teaspoon of baking soda per egg.
  6. Salt:
    • Regular table salt: Can be substituted with sea salt or kosher salt (adjust quantity as kosher salt is less salty by volume).
  7. Spices and Herbs:
    • Many herbs and spices have similar flavor profiles and can be substituted depending on the recipe. For example, parsley can often be substituted with cilantro or vice versa.
  8. Tomato Sauce:
    • For pasta dishes, tomato sauce can be substituted with diced tomatoes blended with tomato paste and seasonings.
    • For pizza, marinara sauce or pesto can be used as alternatives.

These are basic substitutions, but specific recipes may require more precise adjustments. If you have a particular ingredient in mind or a specific recipe you’re working on, let me know for more tailored advice!

What are Cannellini Beans? 

Cannellini beans, scientifically known as Phaseolus vulgaris, belong to the legume family and are particularly revered in Italian cuisine for their versatility, flavor, and nutritional benefits. These ivory-colored beans are also referred to as white kidney beans due to their kidney-like shape and creamy texture when cooked.

White Bean Shakshuka

Native to South America, like many other common beans, cannellini beans made their way to Europe through trade routes established during the Columbian Exchange. Their adoption into Italian cuisine became widespread, contributing significantly to various regional dishes known for their hearty and comforting flavors.

Appearance and Texture: Cannellini beans are oval-shaped and slightly flattened, typically ranging from about half an inch to three-quarters of an inch in length. When dried, they have a smooth, creamy white surface that retains this color even after cooking. Upon cooking, they develop a tender yet slightly firm texture, making them ideal for a wide range of culinary applications.

Flavor Profile: In terms of taste, cannellini beans offer a mild, nutty flavor with a subtle earthiness. This mildness allows them to absorb and complement the flavors of other ingredients in dishes, making them a versatile addition to soups, salads, stews, and even dips.

Nutritional Value: Nutritionally, cannellini beans are prized for their high protein and fiber content, which makes them a valuable component of vegetarian and vegan diets. They also provide essential minerals such as iron, magnesium, and potassium, along with B vitamins. Their low fat content further enhances their nutritional profile, making them a healthy choice for maintaining a balanced diet.

Culinary Uses: In Italian cuisine, cannellini beans are used in a variety of traditional dishes. They are frequently featured in soups like Minestrone, where their creamy texture and ability to hold their shape when cooked add substance to the dish. They are also popular in pasta e fagioli, a hearty pasta and bean soup beloved for its simplicity and rich flavors.

Outside of soups, cannellini beans shine in salads, where they provide a creamy contrast to crisp vegetables and tangy dressings. They can be mashed and seasoned to create a flavorful bean spread or dip, such as the classic Tuscan dish, fagioli all’uccelletto, where they are stewed with tomatoes and herbs.

White Bean Shakshuka

Cultural Significance: Beyond their culinary prowess, cannellini beans hold cultural significance in Italian households, where recipes are often passed down through generations. They embody a connection to the land and the traditional agricultural practices that have sustained communities for centuries.

In conclusion, cannellini beans are not just a staple in Italian cooking but a versatile and nutritious ingredient that has found favor worldwide. Whether used to add depth to soups, richness to salads, or as a hearty base for dips, these beans continue to be celebrated for their flavor, texture, and contribution to healthy eating.

To make an easy Shakshuka, here’s a simple recipe for you:


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste, for spiciness)
  • 1 can (14 oz) diced tomatoes
  • Salt and pepper to taste
  • 4-6 eggs
  • Fresh parsley or cilantro, chopped (for garnish)


  1. Sauté Vegetables:
    • Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper. Sauté for about 5-7 minutes until softened.
  2. Add Spices and Garlic:
    • Stir in minced garlic, ground cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
  3. Add Tomatoes:
    • Pour in the diced tomatoes with their juices. Season with salt and pepper to taste. Stir well and let it simmer for about 10-15 minutes until the sauce thickens slightly.
  4. Make Wells for Eggs:
    • Using a spoon, create small wells or indentations in the tomato sauce mixture for each egg.
  5. Add Eggs:
    • Crack an egg directly into each indentation. Season the eggs with a little salt and pepper.
  6. Simmer Eggs:
    • Cover the skillet with a lid and let the eggs cook over medium-low heat for about 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).
  7. Serve:
    • Once the eggs are cooked to your liking, remove from heat. Garnish with chopped parsley or cilantro.
  8. Enjoy:
    • Serve Shakshuka directly from the skillet. It’s delicious with crusty bread, pita, or on its own as a hearty breakfast or brunch dish.

This easy Shakshuka recipe is versatile and can be adjusted to your taste preferences by adding other ingredients like spinach, feta cheese, or olives. Enjoy cooking and eating!

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