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Mixed bean shakshuka recipe

Mixed bean shakshuka recipe

45 ratings

They say beans are one of the most versatile ingredients you can have in your cupboards. Why not put it to the test with this delicious and speedy family meal. See method

  • Serves 4
  • 15mins to prepare and 20mins to cook
  • 415 calories / serving
  • Healthy
  • Vegetarian


  • 1 onion, finely diced
  • 1 tbsp olive oil
  • 4 garlic cloves, crushed
  • 2 jalapeños, finely diced
  • 1 red pepper, finely sliced
  • 1 yellow pepper, finely sliced
  • 3 x 400g (13oz) tins chopped tomato
  • 2 tsp ground cumin
  • 1tsp smoked paprika
  • 1 tsp chilli powder
  • 1 x 210g (7 1/2oz) tin chickpeas, drained
  • 1 x 210g (7 1/2oz) tin red kidney beans, drained
  • 400g (13oz) tin borlotti beans, drained
  • juice ½ lemon
  • 4 eggs
  • 100g (3 1/2oz) feta, crumbled
  • handful parsley, chopped
  • toasted pitta, to serve
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    18g 28%
  • Saturates

    6g 30%
  • Sugars

    18g 20%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 41.1g Protein 26.7g Fibre 15.9g


  1. Fry the onion in the oil to soften, then add the garlic and jalapeños; fry for 2-3 minutes. Add the peppers and fry until soft. Add the tomatoes, cumin, paprika and chilli powder; season. Cook for 5 minutes.
  2. Add the chickpeas, kidney and borlotti beans and 50ml (2fl oz) water; bring to the boil. Make 4 holes in the mix, crack an egg into each and reduce the heat. Cook for 5 minutes or until the eggs set.
  3. Add the lemon juice, feta and parsley. Serve warm with toasted pitta bread.

See more Vegetarian recipes

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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