What type of beans are in shakshuka? A Guide to Delicious Variations

December 4, 2025 •

4 min read

While traditional shakshuka is a simple dish of eggs poached in a spiced tomato-based sauce, many popular and hearty variations include legumes like beans to add texture, fiber, and protein. So, what type of beans are in shakshuka when it's not made the traditional way? The answer depends entirely on the variation you choose.

Quick Summary

Many shakshuka variations feature legumes like cannellini, chickpeas, or black beans to boost protein and texture. The ideal bean choice depends on the desired flavor profile and regional twist, transforming the classic dish into a heartier meal.

Key Points

Traditional Shakshuka: The authentic version of this North African and Middle Eastern dish does not include beans, focusing instead on eggs poached in a tomato-based sauce.
Popular Variations: Modern adaptations often add legumes like cannellini beans, chickpeas, black beans, or fava beans to make the meal heartier and boost its nutritional profile.
Cannellini Beans: These white beans add a creamy texture and mild flavor, making them an excellent choice for a rich, vegetarian version.
Chickpeas: With a firmer texture and nutty taste, chickpeas are perfect for a substantial meal and are commonly used in vegan adaptations.
Black Beans: For a Southwestern twist, black beans introduce an earthy sweetness and are often paired with bold spices and fresh toppings like avocado.
Enhanced Nutrition: Adding beans increases fiber and protein, transforming shakshuka into a more filling and gut-healthy meal.
Customization: The choice of bean allows for significant customization of both flavor and texture, empowering home cooks to tailor the dish to their liking.

The Traditional Absence of Beans

It's a common misconception that traditional shakshuka includes beans. An authentic preparation of this North African and Middle Eastern dish typically consists of eggs poached directly in a flavorful sauce of tomatoes, onions, and various spices like cumin and paprika. Ingredients such as bell peppers and garlic are also foundational to the classic recipe. The simple yet rich combination of these elements is what defines the dish's iconic status. The inclusion of legumes is a modern adaptation, often inspired by regional preferences or the desire to create a more substantial, protein-packed vegetarian meal.

Why Add Beans to Shakshuka?

Introducing beans to shakshuka transforms it from a light meal or side dish into a main course that is more filling and nutrient-dense. The benefits include:

Increased Fiber: Legumes are an excellent source of dietary fiber, which aids digestion and promotes gut health.
Added Protein: Beans significantly boost the protein content, making the meal more satisfying and suitable for vegetarians seeking a substantial protein source.
Enhanced Texture: The mild, creamy texture of some beans or the firmer bite of others adds a new dimension to the dish, contrasting with the soft eggs and chunky sauce.
Nutritional Boost: Beans provide a range of vitamins and minerals, including iron, magnesium, and folate.

Popular Bean Variations and Pairings

When venturing beyond the traditional recipe, a wide variety of beans can be used, each bringing its own character to the dish.

White Bean Shakshuka

Often using cannellini, navy, or great northern beans, this variation offers a subtle, creamy richness that complements the tomato sauce without overpowering it. The beans soak up the spices and flavors of the sauce, becoming incredibly tender and flavorful. This version is a great option for a comforting and satisfying meal served with crusty bread.

Chickpea Shakshuka

Chickpeas, or garbanzo beans, are a popular choice for making shakshuka heartier and are excellent in vegetarian and vegan versions. Their firm texture and slightly nutty flavor add a pleasant contrast to the soft eggs and rich sauce. Chickpeas are featured prominently in many plant-based adaptations of the recipe.

Black Bean Shakshuka

For a delicious Southwestern-style twist, black beans are an ideal addition. They lend an earthy sweetness and deep color to the dish. This version is often seasoned with Mexican oregano and sometimes includes spicier peppers. It pairs wonderfully with toppings like avocado, cotija cheese, and cilantro.

Fava Bean Shakshuka

Reflecting regional authenticity, some Tunisian chakchouka recipes incorporate fava beans. The fava beans add a distinct, earthy flavor and a different textural element compared to other bean varieties. This version might also include potatoes and artichoke hearts, showcasing the dish's versatility.

Comparison Table: Choosing Your Bean

To help you decide which bean is best for your shakshuka, here is a quick comparison:


Bean Type	Flavor Profile	Texture	Best For...	Notes
Cannellini/White Beans	Mild, creamy	Soft, tender	A creamy, classic-style vegetarian shakshuka.	Absorbs the flavors of the sauce well.
Chickpeas	Nutty, earthy	Firm	A hearty, filling vegetarian or vegan meal.	Adds a distinct, substantial bite.
Black Beans	Earthy, slightly sweet	Soft, starchy	Southwestern-inspired variations with bold flavor.	Great with spicy additions and avocado.
Fava Beans	Earthy, slightly nutty	Firm skin, soft interior	Tunisian-style variations.	Often used shelled and peeled for best texture.

Expert Tips for Adding Beans to Shakshuka

Canned vs. Dried: Canned beans are convenient for quick weeknight meals, while cooking from dried allows for more control over texture and seasoning.
Rinse and Drain: Always rinse canned beans before adding them to your shakshuka to remove excess sodium and starchy liquid.
Adding Time: Add canned or pre-cooked beans during the simmering stage of the sauce to allow them to warm through and absorb the spices. There's no need to cook them for long.
Consider Lentils: While not technically beans, lentils are also a great legume alternative for adding bulk and fiber, particularly in variations like a curried coconut lentil shakshuka.
Adjust Seasoning: Adding beans can mellow the flavor of your sauce. Taste and adjust spices, especially salt and cumin, after the beans have been added.
Vegan Option: For a vegan version, simply omit the eggs. The beans will provide plenty of protein and heartiness.

Conclusion

While the original North African and Middle Eastern shakshuka does not contain beans, the addition of legumes is a popular and delicious modern twist. For home cooks, this means a versatile and customizable one-pan meal that can be easily adapted to preference or dietary needs. The type of bean you choose—from the creamy cannellini to the earthy black bean—can dramatically change the dish's flavor and texture profile, transforming it into a hearty, fiber-rich, and protein-packed meal for any time of day. With endless possibilities, feel free to experiment and find your favorite combination.

For more inspiration on how to incorporate legumes into your cooking, check out this recipe for a white bean shakshuka.

Frequently Asked Questions

No, traditional shakshuka does not contain beans. The authentic recipe features eggs poached in a stewed tomato sauce with spices, onions, and bell peppers.

For white bean shakshuka, cannellini, navy, or great northern beans are excellent choices. They offer a mild flavor and creamy texture that pairs well with the tomato sauce.

Yes, canned beans are very convenient for making shakshuka. Be sure to rinse and drain them thoroughly before adding them to the sauce to control excess sodium and starch.

To make a vegan version, simply omit the eggs. Beans like chickpeas or white beans provide enough protein and heft to make the dish a satisfying, plant-based meal.

Add pre-cooked or canned beans during the simmering stage of the sauce. This allows them to heat through and absorb all the delicious flavors of the spices and tomatoes.

Classic spices like cumin, paprika, and a touch of chili flakes work perfectly with beans. You can also experiment with smoked paprika for a deeper flavor or cumin seeds for more texture.

Yes, lentils are a great substitute for beans in shakshuka, offering a similar boost of protein and fiber. Red lentils, in particular, cook down quickly and add a comforting texture.