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White Shakshuka with White Beans and Cream

Print Recipe
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil For glossy, fragrant sautés.
  • Leeks or onions Sweet, mellow base.
  • Garlic Lots. Don't be shy.
  • Crushed fennel or coriander Subtle perfume that keeps it interesting.
  • Chili flakes Gentle heat. Optional, but recommended.
  • White beans Cannellini or great northern. Creamy texture, zero fuss.
  • Vegetable or chicken stock For simmering and depth.
  • Heavy cream Luxurious finish. FYI, a little goes a long way.
  • Spinach, kale, or Swiss chard Greens for color and balance.
  • Eggs The star. Fresh if you can swing it.
  • Lemon zest and juice Brightness to cut through the cream.
  • Fresh herbs Dill, parsley, chives. Pick your vibe.
  • Parmesan or feta Salty finish that ties it all together.
  • Salt and black pepper Of course.

Method
 

  1. Sweat the aromatics. Warm olive oil over medium heat. Add sliced leeks (or onions) with a pinch of salt. Cook until soft and sweet, 6–8 minutes. Stir in minced garlic, crushed fennel or coriander, and chili flakes for 1 minute until fragrant.
  2. Build the base. Add drained white beans and toss to coat. Pour in about 1 cup stock. Simmer 3–4 minutes to let the beans drink it in.
  3. Creamy turn. Add a generous splash of cream—start with 1/3 cup. Fold in greens and let them wilt. Taste and season. It should taste rich but bright.
  4. Make egg nests. Use a spoon to create little wells. Crack in your eggs (4–6, depending on skillet size).
  5. Cover and cook. Lower the heat. Cover the pan and cook 5–7 minutes until whites set and yolks stay runny. Check often—you want silky, not overcooked.
  6. Finish like you mean it. Grate in lemon zest, squeeze a little juice, shower with herbs, and hit it with cheese. Black pepper on top makes it pop.