Shakshuka-Style Chili with Eggs and Feta

Name: Shakshuka-Style Chili with Eggs and Feta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil; 1 large (about 10 oz) (280 g) yellow onion, diced into ¼-inch pieces; 2 medium (about 14 oz total) (400 g) red bell peppers, cored and diced into ½-inch pieces; 4 cloves (12 g) garlic, minced; 2 tbsp (32 g) tomato paste; 2 tsp (4 g) ground cumin; 2 tsp (5 g) smoked paprika; 1 tsp (2 g) ground coriander; 1 tbsp (15 g) harissa paste, plus up to 1 more tbsp to taste; 28 oz can (794 g) crushed tomatoes; 2 cans (15 oz each) (850 g) cannellini or great northern beans, drained and rinsed; 1 cup (240 ml) vegetable broth; 1 tsp (5 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; 6 eggs (300 g) large eggs, cold, from the fridge, each cracked into a small bowl; 4 oz (115 g) feta cheese, crumbled; ¼ cup (12 g) fresh flat-leaf parsley, roughly chopped; 1 small (60 g) lemon, cut into wedges

From the MyKitchenBank Kitchen

A thick, smoky vegetarian chili built on white beans, sweet peppers and crushed tomatoes, spiced like shakshuka with cumin, paprika and harissa. Eggs poach right in the pot and the chili is finished with salty feta, parsley and lemon.

Prep: 20 min
Cook: 40 min
Wait: 2 min
Total: 1 hr 2 min
Makes: 4 generous bowls (one 12-inch skillet)

Jump to recipe ♡ Save

Ingredients

4 servings

3 tbsp (45 ml) extra-virgin olive oil
1 large (about 10 oz) (280 g) yellow onion, diced into ¼-inch pieces
2 medium (about 14 oz total) (400 g) red bell peppers, cored and diced into ½-inch pieces
4 cloves (12 g) garlic, minced
2 tbsp (32 g) tomato paste
2 tsp (4 g) ground cumin
2 tsp (5 g) smoked paprika
1 tsp (2 g) ground coriander
1 tbsp (15 g) harissa paste, plus up to 1 more tbsp to taste
28 oz can (794 g) crushed tomatoes
2 cans (15 oz each) (850 g) cannellini or great northern beans, drained and rinsed
1 cup (240 ml) vegetable broth
1 tsp (5 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
To finish
6 eggs (300 g) large eggs, cold, from the fridge, each cracked into a small bowl
4 oz (115 g) feta cheese, crumbled
¼ cup (12 g) fresh flat-leaf parsley, roughly chopped
1 small (60 g) lemon, cut into wedges

Equipment (5)

12-inch (30 cm) deep lidded skillet or sauté pan
Wooden spoon
Chef's knife and cutting board
Small bowl for cracking eggs
Can opener and colander

Steps

Before you start

Use a deep 12-inch (30 cm) lidded skillet or sauté pan with at least 2-inch (5 cm) sides so the chili has room and the eggs can poach under a lid.
Drain and rinse the beans well so the chili tastes clean and isn't gluey.
Harissa brands vary a lot in heat. Start with the lower amount and add more at the end.
Eggs are added at the end; have a small bowl ready to crack them into first so you can slide them in gently.

1
Sauté onion and peppers
- Set a 12-inch (30 cm) deep skillet over medium heat and add the olive oil.
- When it shimmers, add the diced onion and bell peppers with ½ teaspoon of the salt.
- Cook, stirring every minute or so, for 9–10 minutes.
+ Show details− Hide details
Ready when: Onion is translucent and soft, and pepper edges are starting to brown lightly.
Tip: Don't rush this step; softened peppers give the chili its sweetness.
2
Bloom garlic and spices
- Stir in the garlic, tomato paste, cumin, smoked paprika, coriander and 1 tablespoon harissa.
- Cook, stirring constantly, for 1½–2 minutes.
+ Show details− Hide details
Ready when: The paste darkens to brick red, and the mixture smells fragrant and toasty.
Tip: If anything sticks or darkens too fast, lower the heat; scorched spices turn bitter.
3
Add tomatoes, beans, broth
- Pour in the crushed tomatoes, drained beans and broth.
- Scrape up any browned bits from the bottom of the pan.
- Add the remaining ½ teaspoon salt and the black pepper, and stir well.
+ Show details− Hide details
Ready when: The chili reaches a steady bubble around the edges.
4
Simmer until thick
- Reduce the heat to medium-low and simmer uncovered, stirring every 5 minutes, for 20–25 minutes.
- Mash about ¼ of the beans against the side of the pan with the back of your spoon to thicken the chili.
+ Show details− Hide details
Ready when: A spoon dragged across the bottom leaves a trail that fills in slowly; the chili is thick, not soupy.
Tip: If it gets too thick, stir in a splash of water.
5
Taste and adjust
- Taste the chili.
- Add more salt, up to 1 more tablespoon harissa for heat, and a squeeze of lemon from one wedge if it tastes flat.
- The chili should be well seasoned because the eggs and feta are mild and salty.
+ Show details− Hide details
Ready when: Flavor is bold, balanced between sweet, smoky and tangy.
6
Make wells for eggs
- Use the back of a spoon to make 6 evenly spaced wells in the chili, about 2 inches (5 cm) wide.
- Crack each egg into a small bowl, then slide it gently into a well.
- Season the eggs lightly with a pinch of salt.
+ Show details− Hide details
Ready when: Each egg sits in its own well, with the yolk intact.
Tip: Cracking eggs into a bowl first lets you remove any shell and keeps yolks from breaking.
7
Poach the eggs
- Cover the skillet and cook over medium-low heat for 5–7 minutes.
- Check at 5 minutes.
- For runny yolks, remove from the heat when the whites are set; cook 2–3 minutes longer for firm yolks.
+ Show details− Hide details
Ready when: Whites are opaque and fully set with no clear jelly; yolks are glossy and jiggle slightly. Whites should reach 160°F (71°C) for fully cooked eggs.
Tip: Keep the heat low; a hard simmer makes the whites rubbery and can overcook the yolks.
8
Finish and rest
- Remove the pan from the heat.
- Scatter the crumbled feta and chopped parsley over the top.
- Let it stand for 2 minutes so the yolks finish setting and the feta softens.
+ Show details− Hide details
Ready when: Feta looks slightly softened at the edges.
9
Serve
- Scoop the chili into warm bowls, making sure each serving gets an egg (with 6 eggs, serve 2 eggs to two people or 1 to each of 4 with 2 left to share).
- Serve with lemon wedges for squeezing over the top.
+ Show details− Hide details
Tip: Crusty bread, warm pita or rice is great for soaking up the yolk and sauce.

Good to know

Tips

Mashing some of the beans thickens the chili naturally, without flour or cornstarch.
Make the wells in a thick chili. If the chili is too thin, the eggs will spread out and cook unevenly.
If your lid doesn't fit tightly, a baking sheet or large plate works as a cover over the skillet.
Finish with a drizzle of olive oil and a sprinkle of extra cumin or Aleppo pepper for more flavor.

Make ahead

"Make the chili through step 5 up to 4 days ahead and refrigerate. Reheat in the skillet over medium-low heat, adding a splash of water if needed, until bubbling, then add and poach the eggs fresh."

Storage & reheating

"Chili base (without eggs): refrigerate in an airtight container up to 4 days or freeze up to 3 months; thaw overnight in the fridge and reheat on the stove until steaming hot. Poached eggs are best eaten right away; leftovers with eggs keep in the fridge up to 1 day (yolks will be firm when reheated). Do not leave at room temperature more than 2 hours."

Substitutions

cannellini or great northern beans → chickpeas. Use the same amount; they're more traditional in North African cooking and hold their shape well.
harissa paste → 1 tsp cayenne or red pepper flakes plus 1 tsp extra tomato paste. Gives similar heat; the flavor will be less complex.
feta cheese → goat cheese or ricotta salata. Goat cheese will be creamier and melt in; ricotta salata is similarly salty and crumbly.
red bell peppers → jarred roasted red peppers, drained and chopped. Add them with the tomatoes in step 3 instead of sautéing.