This Egg-White Chili Shakshuka combines three of my favorite things: egg-whites, chili, and shakshuka in just the best way. Shakshuka is usually a dish with poached eggs on top of a tomato, pepper, onion stew and is a delightfully satisfying breakfast.
However, sometimes my picky eating gets the best of me and my distaste of peppers and egg yolk ruins the experience. In an effort to make a Shakshuka that was perfect to my taste, I decided to make a version without the peppers and egg yolk. To bring more hardiness to the dish, I added kidney beans, which matched the tomato flavors perfectly.
This healthy, filling breakfast is packed with vegetables and healthy protein. It happens to also be vegetarian and gluten-free. By holding the eggs, it can be a delicious vegan stew for lunch or dinner as well. This is a versatile dish that translates across dietary restrictions and meal times. I’m super happy with the end result of my Egg-White Chili Shakshuka and I hope you enjoy it too!
I start by heating the oven and prepping the tomatoes and butternut squash for roasting. Using a Silicone Baking Mat on a Calphalon baking tray, I roast the vegetables.
While the squash and tomatoes are in the oven, I chop up the red onions and garlic and sauté them until soft. I use my Le Creuset Dutch Oven for this since it moves seamlessly from stovetop to the oven.
Then, I add a can of kidney beans to the onions and garlic.
After the vegetables are ready, I remove them from the oven. They smell so good!
I add the juicy, roasted tomatoes to the pot and mix.
Now, I add some light flavoring with homegrown fresh thyme and a dash of salt and pepper. I remove the butternut squash from the oven, peel it, chop it up, and mix it into the tomato stew.
I place the entire dutch oven into the oven and fry up some egg-whites in the meanwhile.
Once the eggs are ready, I scoop up the chili shakshuka and top it off with the egg-white omelet. There it is, Egg-White Chili Shakshuka!

- 12 egg-whites (3 per serving)
- 1/2 red onion
- 3 cloves garlic
- 5 tomatoes
- 1/2 butternut squash
- 1 can kidney beans
- 1 tablespoons thyme
- 1 teaspoon olive oil
- salt
- pepper
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Preheat oven to 400°F.
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Wash tomatoes and butternut squash.
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Slice tomatoes and butternut squash (lengthwise) in half.
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Place tomatoes and butternut squash cut side up on silicone mat on baking sheet.
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Place in oven for 30 minutes.
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While tomatoes and butternut squash are roasting, chop red onions and mince garlic.
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In dutch oven, sauté onions and garlic in olive oil on low until softened.
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Open can of kidney beans and add to onions and garlic in dutch oven.
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After the 30 minutes are up, add the now roasted tomatoes to the dutch oven.
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Add thyme, salt, and pepper to dutch oven to taste.
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Check if butternut squash is soft enough to stick a fork through. If not, place back in oven. If so, peel butternut squash, chop into cubes, and mix into the dutch oven.
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For a fried egg white, place dutch oven in the oven for 10 minutes and fry three egg whites on stovetop.
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Alternatively, for a more traditional shakshuka, fill a skillet with the tomato mixture and break full eggs on top. Place entire skillet into oven for 10 minutes.