what would you like to make?
White Bean Shakshuka
"White Bean Shakshuka 🥫#ad Who's ready to fast-forward to summer and all the plump tomatoes? It may be a few months away, but all we have to do is head to the pantry! I have been a VERY long-time fan of @MuirGlen - they capture the ripeness of #californiaorganictomatoes so we can enjoy it all year round! I partnered with them and @thefeedfeed and was inspired by the @carlaphall Pantry Guide to make one of my favorite dishes that can take us from breakfast to dinner -- shakshuka! The tomatoes simmer into a delicious sauce that tastes like summer all year round! I picked up the ingredients from my local Whole Foods, using Muir Glen Fire Roasted Diced Tomatoes and Muir Glen Tomato Paste, and 365 Eggs, Paprika, Canned White Beans, and produce like onions, garlic, and fresh herbs! Find @MuirGlen products at Whole Foods! #kitchenconfidante #feedfeed #carlahall #shakshuka #shakshukarecipe"
-- @kitchconfidante


Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe



  • 1 1/ 2 tablespoons extra-virgin olive oil
  • 1/ 2 cup yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 28-ounce can Muir Glen Fire Roasted Diced Tomatoes
  • 1 red bell pepper, diced, seeds removed
  • 1/ 4 cup Parmesan cheese
  • 1 1/ 2 tablespoons harissa paste
  • 2 teaspoons Muir Glen Tomato Paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1/ 2 teaspoon salt, plus more to taste
  • freshly ground black pepper, to taste
  • 1 14.5-ounce can white beans
  • 4 large eggs
  • red pepper flakes, to taste
  • 4 ounces feta cheese, crumbled, for garnish
  • cilantro, chopped, for garnish
  • bread, for serving


  • Step 1

    Heat olive oil in a deep-sided skillet over medium heat. Add the onion and garlic to the pan, cook until the onions are translucent.

  • Step 2

    Stir in the Muir Glen Fire Roasted Diced Tomatoes, bell pepper, Parmesan cheese, harissa, Muir Glen Tomato Paste, paprika, cumin, and ½ teaspoon salt. Season with pepper to taste. Bring the sauce to a simmer, then stir in the beans. Use the back of a spoon to create little pockets in the sauce, then gently break an egg in each pocket. Season the eggs with salt, pepper, and red pepper flakes, spooning a little sauce onto the whites around the edges.

  • Step 3

    Cover, lower heat and simmer for 10 to 15 minutes, or until the eggs are cooked to the desired level of doneness. Top with feta and cilantro. Serve immediately with bread.