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A cast-iron skillet of red shakshuka sauce with white cannellini beans, a swirl of orange harissa, and scattered fresh parsley, with warm pita on the side.. Professional food photography, overhead 3/4 angle shot, warm natural window lighting from the left, shallow depth of field with soft bokeh background, light natural wood table surface, minimal props, hyper-realistic, 8K resolution, shot on 85mm lens at f/2.8 aperture, food magazine editorial style, vibrant but natural colors, no text or watermarks.

North African White Bean Shakshuka

A spiced, smoky tomato sauce with tender white beans, baked with a harissa swirl and topped with fresh herbs. Served with warm pita for scooping.

25 minGluten-Free

Ingredients

  • 2 cans (15 oz each) Cannellini Beans
  • 1 can (28 oz) Crushed Tomatoes
  • 1 whole Yellow Onion
  • 4 cloves Garlic
  • 2 tbsp Harissa Paste
  • 2 tsp Ground Cumin
  • 1 tsp Sweet Paprika
  • 2 tbsp Olive Oil
  • ¼ cup Fresh Parsley
  • 1 tbsp Lemon Juice

Instructions

  1. Heat olive oil in a large skillet over medium heat. Sauté onion 5 minutes. Add garlic, cumin, and paprika. Stir 1 minute.
  2. Pour in crushed tomatoes. Simmer 10 minutes until thickened. Swirl in harissa paste.
  3. Add cannellini beans. Cook 8 minutes, stirring occasionally. Season with salt to taste.
  4. Stir in lemon juice. Top with fresh parsley. Serve hot.

Nutrition (per serving)

Calories320 kcal
Protein14g
Carbs45g
Fat10g
Fiber12g
Sodium600mg
Sugar8g
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North African White Bean Shakshuka — EasyVgn