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White Bean and Egg Shakshuka

Never skip breakfast again with this quick microwavable recipe. 

1 serving
Prep time
5 minutes
Cook time
5 minutes
Total time
10 minutes
1/4 cup tomato sauce (no-salt added)
1/4 cup beans (white (e.g. Cannellini, Great Northern), drained and rinsed)
1/4 teaspoon thyme (dried)
1/4 teaspoon paprika (sweet or smoked)
1/4 teaspoon onion powder
1 pinch garlic powder
1 pinch salt
1 pinch Ground black pepper
2 eggs
  1. Coat the inside of a microwave-safe bowl with cooking spray.
  2. Add the tomato sauce, beans, thyme, paprika, onion powder, garlic powder, salt, and black pepper. Stir to combine.
  3. Make a well in the center of the sauce, and crack the eggs into it.
  4. Microwave on high power (default setting) for 1 minute.
  5. Continue cooking in 20-second bursts at 80% power until the egg yolks and whites are set. Depending on your microwave, this will take about 2-4 minutes in total.
  6. Serve warm.
  • If you like heat, try adding a pinch of cayenne or crushed red pepper flakes.
  • Transfer any leftover beans and tomato sauce to airtight storage containers and refrigerate for up to 5 days. The leftover tomato sauce could also be frozen in an ice cube tray, then transferred to a plastic storage zip-top bag and stored in the freezer for up to 3 months
Meal Type: Breakfast
Category: 30 Minutes or Less
Food group: Vegetables, Protein
Season: Winter, Spring, Summer, Fall