Shakshuka with Cannellini Beans & Saffron

This shakshuka with cannellini beans combines eggs, tomatoes, creamy beans, garlic, fresh herbs, and aromatic saffron in one hearty skillet.

The cannellini beans make the tomato base more substantial, while chilli flakes add gentle heat and saffron brings an aromatic finish. Serve it with sourdough for a satisfying breakfast, brunch, or easy dinner.

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Why You'll Love This Recipe

This cannellini bean shakshuka is hearty, simple, and made in one skillet. The beans add a soft, creamy texture to the tomato base, while the baked eggs make it satisfying enough for breakfast, brunch, or dinner.

Fresh herbs add brightness, while optional goat's feta provides a creamy, tangy finish. Serve it straight from the skillet with sourdough for an easy meal.

Recipe Snapshot

Prep Time	About 10 minutes
Cook Time	About 35–40 minutes
Total Time	About 45–50 minutes
Course	Breakfast, Brunch or Dinner
Cooking Method	Oven-Baked
Difficulty	Easy

Ingredients

Tomatoes, fresh parsley and cannellini beans for saffron shakshuka.

¼ teaspoon Saffronice Saffron Powder
1 can cannellini beans, drained
2 cans chopped tomatoes
2 cloves garlic, finely chopped
100 ml (about ⅓ cup + 1 tablespoon) cooking oil
4–6 eggs
1 handful fresh parsley, roughly chopped
1 handful fresh coriander (cilantro), roughly chopped
Goat's feta, optional, for topping
Salt and freshly ground black pepper, to taste
Extra chilli flakes or salsa, optional, for serving
Sourdough bread, for serving

Cookware

1 large cast-iron skillet

Let's Start Cooking

Saffron shakshuka with eggs, cannellini beans and tomato sauce.

Step 1 – Preheat the Oven

Preheat the oven to 220°C (425°F).

Use a large cast-iron skillet with enough room for the tomato and bean mixture and 4–6 eggs.

Step 2 – Prepare the Tomato and Bean Base

Tomato paste, fresh tomatoes and parsley for saffron shakshuka.

Add the cooking oil, drained cannellini beans, chopped tomatoes, garlic, Saffronice Saffron Powder, and chilli flakes to the cast-iron skillet.

Season with salt and freshly ground black pepper, then stir until everything is evenly combined.

The Saffron Powder can be mixed directly into the tomato base, where it will distribute throughout the sauce as it cooks.

Step 3 – Roast the Tomato and Bean Mixture

Place the skillet in the preheated oven.

Roast at 220°C (425°F) for 30 minutes, allowing the tomatoes, beans, garlic, saffron, and chilli to cook together.

Step 4 – Reduce the Oven Temperature

After 30 minutes, carefully remove the skillet from the oven.

Reduce the oven temperature to 180°C (350°F).

Step 5 – Add the Eggs

Use the back of a spoon to create 4–6 wells in the tomato and bean mixture, depending on how many eggs you're using.

Crack one egg into each well.

Step 6 – Bake the Eggs

Return the skillet to the oven.

Bake until the egg whites are set, and the yolks are cooked to your preference.

Keep an eye on the eggs as they cook, as the exact time will depend on how firm you like the yolks.

Step 7 – Garnish & Serve

Saffron shakshuka with eggs, feta and fresh herbs, served with crusty bread.

Remove the shakshuka from the oven.

Scatter the fresh parsley and coriander over the top. Crumble over goat's feta, if using.

For extra heat, add a few more chilli flakes or serve with salsa.

Serve warm with sourdough bread.

Expert Tips

A few simple details can help you get the texture of your shakshuka just right.

Drain the cannellini beans well. Excess liquid can make the tomato base thinner than intended.
Mix the Saffron Powder evenly. Stir the ingredients thoroughly before roasting so the saffron is distributed throughout the tomato base.
Adjust the chilli to taste. Start with less if you prefer a mild shakshuka, then add more at the table.
Make clear wells for the eggs. This helps keep each egg in place while it cooks.
Watch the eggs closely. Remove the shakshuka once the whites are set and the yolks reach your preferred consistency.
Add the herbs after baking. Fresh parsley and coriander provide a brighter finish when added just before serving.

Make It Your Own

This recipe is easy to adjust depending on how you like your shakshuka.

For a creamier finish, crumble goat's feta over the skillet after the eggs have cooked.

For more heat, increase the chilli flakes or serve extra salsa alongside the finished dish.

You can also use 4 eggs for a smaller serving or 6 eggs for a fuller skillet, depending on your pan size and how many people you're feeding.

For individual portions, divide the tomato and bean mixture between smaller oven-safe skillets or ramekins before adding the eggs.

What to Serve with Saffron Shakshuka

Warm sourdough bread is one of the easiest accompaniments. Use it to scoop up the tomato sauce, cannellini beans, and eggs.

A simple cucumber and tomato salad adds freshness alongside the warm skillet.

For a larger brunch spread, serve the shakshuka with avocado, olives, fresh fruit, or additional feta.

If you're serving it for dinner, a fresh green salad makes an easy side without making the meal too heavy.

Storage

Shakshuka is best served warm shortly after the eggs have finished cooking.

If you have leftovers, transfer them to an airtight container and refrigerate within 2 hours of cooking.

For better results when preparing ahead, make the tomato and cannellini bean base first, refrigerate it, then reheat thoroughly and add fresh eggs when you're ready to serve.

More Egg & Breakfast Recipes to Try

Looking for more breakfast and brunch ideas? These egg-based recipes offer a few different ways to enjoy saffron.

Eggs Benedict with Saffron Hollandaise - For another brunch favourite, Eggs Benedict with Saffron Hollandaise combines poached eggs with a creamy saffron-infused sauce.
Saffron Omelette - For something quicker, try a Saffron Omelette made with eggs, tomato, and capsicum. It's an easy option for breakfast or a light meal.
Saffron Tea - Pair your breakfast with a simple saffron tea and explore different ways to prepare this aromatic drink.

Finish the warm shakshuka with fresh parsley, coriander, and optional goat's feta, then bring the skillet straight to the table with plenty of sourdough for dipping.