A comforting twist on a Middle Eastern classic, this Butterbean Shakshuka is hearty, wholesome, and full of flavour. The creamy butterbeans add extra texture and plant-based protein to the rich, spiced tomato sauce, making it a satisfying meal any time of day – from a lazy weekend brunch to a quick weeknight dinner. Finished with perfectly poached eggs, a sprinkle of feta, and plenty of herbs, it’s the kind of dish that feels both nourishing and indulgent – especially when served with crusty sourdough to soak up every last bit of sauce.
Ingredients
2 Tbsp olive oil
1 onion, diced
1 red capsicum, diced
2 garlic cloves, chopped
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chilli flakes (optional)
1 can (400g) diced tomatoes
1 can (400g) butterbeans, rinsed and drained
Salt and pepper, to taste
4 large eggs
50g crumbled feta, for serving (optional)
Fresh parsley and coriander, chopped
Sourdough bread, for serving
Directions
Heat olive oil in a frying pan over a medium heat. Add the onion and capsicum, cooking for 5 minutes until softened. Stir in garlic, cumin, smoked paprika, and chili flakes, cooking for 1 minute until fragrant.
Add diced tomatoes and ⅓ cup of water, and season with salt and pepper. Stir well, then simmer for 10-12 minutes until the sauce has thickened. Add the butterbeans and stir through, and continue cooking until the beans have warmed through.
Use a spoon to make four small wells in the sauce. Crack an egg into each well. Cover the frying pan and cook for 6–8 minutes, or until the egg whites are set but the yolks are still runny.
Garnish with feta (if using), parsley and coriander. Serve immediately with bread for mopping up the sauce.