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Skillet of shakshuka with poached eggs in tomato white bean sauce topped with feta
BrunchDinnerVegetarianGluten-free

White Bean Shakshuka

Eggs poached in a smoky white-bean tomato sauce with wilted spinach and salty feta. 28g protein and 7.8mg iron per serving — brunch that eats like a hug.

28g Protein8mg Iron115mg Vitamin C231mcg Folate
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Prep10 min
Cook20 min
Calories464 kcal
Serves4

Key nutrients per serving

By The Recipe Seeker Kitchen

Updated 2026-09-17

Ingredients

4 servings

Instructions

5 steps · about 30 minutes total

  1. Build the sauce

    Heat the oil in a large oven-safe skillet over medium heat. Cook the onion and bell pepper with a pinch of salt 6–8 minutes until soft and sweet. Add garlic, cumin, paprika and chili flakes; cook 1 minute until fragrant.

  2. Simmer with beans

    Pour in the tomatoes and white beans. Simmer 8–10 minutes, stirring occasionally, until thickened enough that a spoon leaves a trail. Season boldly — the eggs and feta need a well-seasoned base.

  3. Wilt the spinach

    Stir in the spinach a handful at a time until just wilted, about 2 minutes. Make 8 wells in the sauce with the back of a spoon.

  4. Poach the eggs

    Crack an egg into each well, season with salt and pepper, then cover and cook 5–7 minutes until the whites are set but the yolks still jiggle. For fully set yolks, give it 2 more minutes.

  5. Finish and serve

    Crumble over the feta, shower with herbs and chili flakes, and bring the whole skillet to the table with plenty of crusty bread for scooping.

Why this helps

Brunch with an iron backbone

White beans quietly contribute 7.8mg of iron per serving — over 40% of your day — plus folate and fiber, while two eggs each bring complete protein and B12. The tomatoes and bell pepper deliver 115mg of vitamin C, which helps your body absorb the beans’ iron. This is brunch doing the work of a supplement.

All about ProteinAll about IronAll about Vitamin CAll about Folate

Nutrition facts

per serving · % DV
  • Calories 464 kcal23%
  • Protein 28g56%
  • Total Carbohydrate 42g15%
  • Dietary Fiber 10g36%
  • Total Sugars 7g14%
  • Total Fat 22g28%
  • Sodium 852mg37%

Vitamins & minerals

  • Iron 7.8mg43%
  • Calcium 311mg24%
  • Magnesium 127mg30%
  • Potassium 1321mg28%
  • Vitamin C 115mg128%
  • Vitamin B12 1.4mcg58%
  • Folate 231mcg58%
  • Zinc 3.3mg30%

*Percent Daily Values are based on a 2,000 calorie diet. Values are per serving (recipe makes 4).

Nutrition is an estimate calculated from USDA FoodData Central ingredient data and may vary by ingredient brand, preparation, and portion size.

Questions, answered

Can I make shakshuka ahead?
Make the sauce (through step 3) up to 3 days ahead and refrigerate. Reheat to a simmer, then poach fresh eggs in it — 10 minutes to the table.
How do I get perfect poached eggs in sauce?
Make real wells so the eggs sit in sauce, not on top; cover the pan so the tops steam; and pull them when the whites are set but yolks jiggle — they firm up as you carry the pan to the table.
Can I add meat?
Chorizo or merguez browned with the onion is the classic upgrade — 100g diced, rendered before the vegetables go in.
Is it freezer-friendly?
The sauce freezes beautifully for 3 months (freeze before adding eggs). Thaw, reheat, and poach fresh eggs.
What bread is best for scooping?
Crusty sourdough or a torn baguette — something with chew that can handle the sauce. Warm pita works too.
Can I make it vegan?
Yes — skip the eggs and feta, double the white beans, and finish with avocado slices and a tahini drizzle. Still deeply satisfying.
Why white beans in shakshuka?
They make it a complete meal: 28g of protein per serving, plus iron and folate the classic version lacks. They melt into the sauce and you barely notice them — until you notice you are full for hours.
The sodium looks high — can I reduce it?
Use no-salt-added tomatoes, rinse the beans well, and halve the feta (or skip it). You will cut nearly a third of the sodium without losing the soul of the dish.

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