White Shakshuka
A white shakshuka: eggs gently cooked in a creamy pan of butter beans, mushrooms, spinach and crème fraîche, finished with Parmesan and chilli flakes. Classic shakshuka uses a spiced tomato sauce; this tomato-free version is ready in 20 minutes and is great for brunch or dinner.
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Ingredients
Main ingredients
- 120 g Brown mushrooms (Italian or Crimini)
- 240 g Butter beans, canned
- 1 tbsp Creme fraiche
- 25 g Spinach
- 1 large Eggs
- 1 tbsp Parmesan cheese
Seasonings and other
- ½ small Yellow onion
- 1 clove Garlic
- 1 tbsp Olive oil
- a pinch Salt
- ¼ tsp Black pepper
- ¼ tsp Red chili flakes
Instructions
- Sauté the Onion and Garlic
Warm the olive oil in an ovenproof pan over medium heat, then add the finely chopped onion and minced garlic. Stir frequently and cook for about 3–4 minutes until they soften and become fragrant.
- Add the Mushrooms and Seasoning
Slice the mushrooms and add them to the pan. Cook until they release their moisture and begin to brown, then season with salt, black pepper, and red chili flakes.
- Incorporate the Beans and Creme Fraiche
Rinse and drain the butter beans, then add them to the pan. Stir in the crème fraîche, followed by the spinach, allowing it to wilt. Adjust the seasonings if needed.
- Create Wells and Cook the Eggs
Use a spoon to form small wells in the mixture, then crack the eggs into those wells. Cover the pan with a lid and reduce the heat, cooking for about 8 minutes. For a more elevated finish, place the uncovered pan in a preheated oven for the final 2 minutes, just until the egg whites have set.
- Finish and Serve
Remove the pan from the heat and sprinkle Parmesan cheese on top. Serve hot with crusty bread or enjoy as is.
Tips for the best white shakshuka
- Let the mushrooms brown properly before adding the beans: that's where the flavour comes from.
- Make deep wells for the eggs so they hold their shape.
- Cover the pan so the whites set while the yolks stay runny, or finish it under the grill or in the oven for 2 minutes.
- Check the Parmesan: traditional Parmesan uses animal rennet. Use a vegetarian hard cheese if you're vegetarian.
Variations
- Classic red shakshuka: simmer onion, peppers, garlic, cumin and paprika with canned tomatoes, then add the eggs.
- Green shakshuka: use lots of spinach, kale, courgette and herbs.
- Feta: crumble feta on top instead of Parmesan.
- Vegan: skip the eggs and top with crispy tofu and a spoon of plant yogurt.
Storing
Best eaten fresh, while the yolks are runny. The bean base keeps 2 days in the fridge; reheat and add fresh eggs.
Frequently asked questions
What is shakshuka?
A North African and Middle Eastern dish of eggs gently poached in a sauce, usually spiced tomatoes and peppers. White and green versions use creamy or leafy bases instead.
How do you know when shakshuka eggs are done?
The whites are set and opaque and the yolks still wobble. With the lid on, that's about 6–8 minutes.
What do you eat with shakshuka?
Crusty bread, pitta or toast to scoop up the sauce.
Is shakshuka vegetarian?
Yes, it's usually vegetarian. Check that any cheese is made with vegetarian rennet.
