One-Pan Shakshuka
3 People
294 Cals
One-Pan Shakshuka
3 People
294 Cals
About the recipe
This simple Shakshuka is one of those recipes you'll find yourself making on repeat. Ready in just 15 minutes using one pan, it's perfect for breakfast, brunch, lunch or an easy weeknight dinner.Eggs are gently poached in a rich tomato sauce with creamy cannellini beans, sweet caramelised onions and a sprinkle of feta, creating a meal that's naturally rich in protein, fibre and Mediterranean-inspired goodness. Each serve provides around 25 g of protein to help support muscle health, keep you feeling satisfied and provide steady energy throughout the day.Tomatoes are naturally rich in lycopene, a powerful antioxidant that's more readily absorbed once cooked, while extra virgin olive oil provides heart-healthy monounsaturated fats and beneficial polyphenols. Cannellini beans contribute plant protein and gut-loving fibre, making this a wonderfully balanced meal that's both nourishing and satisfying.One of the things I love most about shakshuka is how adaptable it is. Swap the cannellini beans for chickpeas or black beans, stir through baby spinach, or finish with crumbled feta or a few generous spoonfuls of cottage cheese for an extra boost of protein. It's the kind of recipe you can make your own with whatever you have in the fridge or pantry.Serve it with warm sourdough, gluten-free toast or simply enjoy it on its own for a delicious one-pan meal that's simple, comforting and full of flavour.
Nutrition Per Serving
294
Calories
12g
Fat
4g
Saturates
-1g
Sugars
251mg
Salt
22g
Protein
26g
Carbs
8g
Fibre
Ingredients
Switch measurement units
- 1 tbsp extra virgin olive oil
- 1 onion finely sliced
- 2 cloves garlic sliced
- 1 roasted red capsicum sliced (optional but recommended)
- Pinch of sea salt and some pepper
- Pinch of chilli flakes optional
- 1 tbsp tomato paste
- 400 ml passata or a can of chopped tomatoes
- 250 g cooked cannellini beans drained (1 × 400 g can) or chickpeas
- 4 free-range eggs
- 30 g feta your choice
- fresh parsley or parsley dressing blend a handful parsley with 3 tbsp verjuice + 3 tbsp olive oil until smooth
- Crusty sourdough or flatbread to serve
Method
- Cook the onion and a pinch of salt and cook for a few minutes until soft and lightly caramelised.
- Stir through the garlic, roasted capsicum, if using. Cook for 3 minutes.
- Add the tomato paste, followed by the chopped tomatoes, 1/2 cup of water and the cannellini beans.
- Simmer gently for 5 minutes until the sauce has thickened slightly.
- Make four small wells in the sauce and crack an egg into each one.
- Cover with a lid and cook for 5 - 6 minutes on the stove or in a hot oven until the egg whites are set and the yolks are still soft and runny.
- Scatter over the feta and parsley and serve immediately with warm sourdough or flatbread.
Notes & Inspiration
One of the reasons I love shakshuka is that it's incredibly versatile. Once you have the rich tomato base, you can change the flavours to suit whatever you have in the pantry or the mood you're in.
Roasted capsicum adds lovely sweetness and depth of flavour, but it's completely optional. If using fresh capsicum, cook it slowly until very soft before adding the tomatoes. Alternatively, use roasted capsicum from a jar for an easy shortcut.
Instead of feta, try topping your shakshuka with a few generous spoonfuls of cottage cheese. It melts gently into the warm tomato sauce, creating a delicious creamy finish while adding an extra boost of protein.
Stir through a handful of baby spinach or kale during the final few minutes of cooking for extra greens, or swap the cannellini beans for butter beans, borlotti beans, chickpeas or even lentils.
The tomato and bean base can be made up to 3 days ahead and stored in the refrigerator. Simply reheat until bubbling, crack in the eggs and cook just before serving. It's also delicious spooned over baked potatoes, roasted sweet potatoes or served alongside grilled chicken or fish. You can even fold this mix through hot pasta and sprinkle with parmesan.
Cannellini beans, feta and fresh parsley. 🇮🇹 Tuscan
Keep the cannellini beans and finish with grated Parmesan or Pecorino and plenty of fresh basil. 🇵🇸 Persian-inspired
Swap the cannellini beans for chickpeas, add a pinch of ground cumin and finish with goat's feta and fresh parsley. 🇲🇽 Mexican
Use black beans, stir through some sweet corn before adding the eggs, add a splash of Tabasco or chipotle, then finish with avocado, coriander and a squeeze of fresh lime. 🇪🇸 Spanish
Add sliced chorizo to the tomato sauce and finish with grated Manchego. Serving ideas: Warm sourdough, toasted flatbread, pita, grilled vegetables, avocado or a simple green salad all make wonderful accompaniments.
Make it your own
🤍 ClassicCannellini beans, feta and fresh parsley. 🇮🇹 Tuscan
Keep the cannellini beans and finish with grated Parmesan or Pecorino and plenty of fresh basil. 🇵🇸 Persian-inspired
Swap the cannellini beans for chickpeas, add a pinch of ground cumin and finish with goat's feta and fresh parsley. 🇲🇽 Mexican
Use black beans, stir through some sweet corn before adding the eggs, add a splash of Tabasco or chipotle, then finish with avocado, coriander and a squeeze of fresh lime. 🇪🇸 Spanish
Add sliced chorizo to the tomato sauce and finish with grated Manchego. Serving ideas: Warm sourdough, toasted flatbread, pita, grilled vegetables, avocado or a simple green salad all make wonderful accompaniments.
