By When life gets busy, and you feel like you have nothing in the fridge, shakshuka with beans is here to save the day! You can make it on the stovetop or in a slow cooker to keep things quick and easy. Whip it up in just 15 minutes to enjoy for breakfast, brunch, or dinner.
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You know when you open the fridge and the pantry and just blankly stare, maybe blink? That was me a lot before discovering how simple shakshuka is to make at home.
Shakshuka is a North African dish with spins-offs around the globe. This version utilizes beans for added protein, marinara sauce, basil, and parmesan, which actually pushes it into the realm of being called eggs in purgatory (the Italian shakshuka). Regardless, the basics are the same - saute some veggies, add tomato sauce, fillings, eggs, heat, and eat! So simple, so delicious.
Jump to:
a truly 15-minute dinner
- So fast: Because we aren't cooking any animal proteins, this recipe is ready in 15 minutes flat. In fact, the biggest hurdle is overcooking the eggs! And it still has 30+ grams of protein!
- Pantry staples: I bet you already have everything for Shakshuka! You probably have a half jar of marinara sauce or crushed tomatoes lying around. You also probably have a dusty can of chickpeas, some wilting herbs, and eggs hanging in the fridge.
- Forgiving: The other great thing is that you can use literally any marinara (spaghetti sauce) you have, any herbs you have, and any beans you have. It will taste delicious!
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Avocado oil: Olive oil will work here too. For a richer flavor, try extra virgin olive oil.
- Garlic and onion: These build the flavor base. Adjust the garlic to your taste (we like a lot!), or substitute 1 teaspoon of garlic powder in a pinch.
- Bell pepper: Use any color you prefer! Red and yellow are sweeter, while green is usually cheaper.
- Crushed tomatoes and marinara sauce: For a slightly chunkier texture, use diced tomatoes instead of crushed tomatoes. Use any marinara sauce you enjoy-you only need part of a can or jar so leftovers work great here!
- Chickpeas: Or gabanazo beans. I prefer canned because they are just easy but you can also hydrate dried beans to use or swap them for butter beans, cannellini beans, or black beans.
- Parmesan and basil: These toppings add freshness and richness but are optional. You can also try feta cheese or parsley. Feel free to swap the basil for any other herbs you have - dill, parsley, cilantro, etc.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: chickpeas
Also known as garbanzo beans, these little nuggets are low in fat but pack in nearly 40 grams of protein per cup and 35 grams of fiber. Their mild flavor is perfect for cold salads like this Italian butter bean salad or as a topping for sheet pan gyros.
here's how to make shakshuka with beans (with photos & video)
Be sure to scroll to the recipe card for the full recipe!
- Saute: Cook the onions, garlic, and bell pepper in the oil and with spices to build the base.
- Simmer the sauce: Add crushed tomatoes, marinara sauce, and chickpeas, letting everything meld together.
- Add the eggs: Crack them directly into the skillet and cook until the whites are set. Be careful not to overcook because this dish is best with runny yolks!
- Finish with toppings: Garnish with Parmesan and basil, then serve with toasted bread for dipping.
quick recipe video
slow cooker shakshuka
You can also make this dish in the slow cooker by following these simple steps.
- Saute: This is optional but adds a lot of flavor. Cook the onions, garlic, spices, and bell pepper in the oil to start.
- Add it to the crock pot: Add these to the slow cooker and top with the tomatoes, marinara, and chickpeas. Stir to combine.
- Cook: Cook this on high for 4 hours or low for 6-8.
- Add the eggs: About 25 minutes before serving, crack the eggs into the bottom of the crock pot. Cover and let cook until the whites are set, and then serve!
common questions
You betcha! Simple swap out the parmesan for plant-based parmesan for dairy-free. To make it vegan, leave out the eggs and replace them with an additional can of white beans or chickpeas.
I find it best to make this in a non-stick skillet or well-seasoned cast iron. Just make sure it's a large (10" or bigger) pan. I had no issues with sticking when making this in the slow cooker, but if you're concerned, give the bottom a spray with cooking oil.
Once the main cooking time is up (4 or 6-8 hours), this can sit on warm for up to 2 hours.
don't let those eggs overcook!
Don't add these until you're ready to sit down and eat! They don't take long to cook (even in the slow cooker) so I like to add them and let them cook while I make the bread or rice or whatever I'm serving with it.
how to store & meal prep it
If you're lucky enough to have leftovers, here are some helpful tips on storing them and reheating them.
- Fridge: Try to eat all the eggs, then just store the sauce in the fridge for up to 3 days in an airtight container. This way, you can make fresh eggs with the leftovers and not have microwaved rubbery eggs.
- Freezer: Before adding the eggs, you can freeze them in a ziplock bag. Pour it into a bag and leave it slightly cracked open, then lay it flat on a sheet tray for 24 hours to freeze; then, you can store it. This makes a great gift to new parents (with a dozen eggs) or those moving into a new house.
serving ideas
- Sourdough is my favorite pairing because you dip the tangy, toasted bread into the sauce. So. dang. Delicious! You can also dip a savory protein scone in for even more protein!
- Over rice like this protein rice or basmati instant pot rice for an easy, gluten-free dinner.
Recipe
shakshuka with beans
Ingredients
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 garlic cloves (minced)
- ¼ teaspoon of red pepper flakes
- ½ yellow onion (diced)
- 1 bell pepper (diced (any color))
- 1 can crushed tomatoes (15 oz)
- 1 cup marinara sauce
- 1 15 oz can chickpeas (drained)
- 6 eggs
- ½ c Grated parmesan for serving
- ½ pack of Basil (thinly sliced)
- 8 slices of bread (toasted for serving (I like sourdough))
Before you start!
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Instructions
- Saute the flavor makers. Heat the 1 tablespoon avocado oil in a large skillet over medium heat. Add the ½ yellow onionand saute for 2-3 minutes. Then add the 4 garlic cloves, ¼ teaspoon pepper, ½ teaspoon salt, ¼ teaspoon of red pepper flakesand 1 bell pepper and saute another 1 minute.See notes for making this in the slow cooker!
- Make it a sauce: Add the 1 can crushed tomatoes, 1 cup marinara sauce, and 1 15 oz can chickpeas (drained) to the skillet. Stir everything together and bring the mixture to a gentle boil.
- Add eggs: Crack open the 6 eggs individually into a ¼ cup measuring cup. Use the bottom of it to make a well in the tomato sauce and then pour the egg into it. I try to space them out evenly around the outside. Cover the pan and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your preference. For dipping bread, I recommend cooking the eggs until the yolks are over easy or over medium, but you can cook them longer if you prefer!
- Top it and serve: When the eggs are done, remove the skillet from the heat. Top the dish with freshly grated parmesan and chopped basil. Serve the eggs and sauce family-style with toasted bread for dipping, and enjoy!
Video
Notes
- Saute: This is optional but adds a lot of flavor. Cook the onions, garlic, spices, and bell pepper in the oil to start.
- Add it to the crock pot: Add these to the slow cooker and top with the tomatoes, marinara, and chickpeas. Stir to combine.
- Cook: Cook this on high for 4 hours or low for 6-8.
- Add the eggs: About 25 minutes before serving, crack the eggs into the bottom of the crock pot. Cover and let cook until the whites are set then serve!
Once the main cooking time is up (4 or 6-8 hours), this can sit on warm for up to 2 hours. To make it dairy free: Use plant based parmesan cheese. Storage
- Fridge: Try to eat all the eggs, then just store the sauce in the fridge for up to 3 days in an airtight container. This way, you can make fresh eggs with the leftovers and not have microwaved rubbery eggs.
- Freezer: Before adding the eggs, you can freeze it in a ziplock bag. Pour it into a bag and leave it slightly cracked open, then lay it flat on a sheet tray for 24 hours to freeze; then, you can store it. This makes a great gift to new parents (with a dozen eggs) or those moving into a new house.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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