If you’re on the lookout for a vibrant, nourishing dish that brings both comfort and a burst of flavor, this Shakshuka with Spinach and White Beans Recipe is exactly what you need. Imagine perfectly poached eggs nestled in a rich, spiced tomato sauce brimming with tender spinach and creamy white beans. It’s a one-pan wonder that dazzles with every bite, combining the heartiness of beans with the fresh earthiness of greens. Whether you’re cooking for breakfast, brunch, or a cozy dinner, this dish is an absolute crowd-pleaser and a beautiful celebration of wholesome ingredients.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is your first step toward creating a fantastic meal. Each one plays a vital role: from the sweet softness of onions and garlic to the bright acidity of tomatoes, plus proteins and greens that add texture, flavor, and nutritional goodness.
- Olive oil: Use high-quality olive oil for a silky base and subtle richness to sauté your vegetables.
- Onion, diced: Adds gentle sweetness and depth once cooked until translucent.
- Garlic cloves, minced: Brings aromatic warmth that elevates the entire dish.
- Canned diced tomatoes: The juicy backbone of the sauce with vibrant color and natural tang.
- Great northern beans, drained: Creamy white beans providing satisfying texture and protein.
- Smoked paprika: Imparts a warm smoky flavor that perfectly complements the tomato base.
- Oregano: A fragrant herb that brightens and balances the spice.
- Spinach, packed: Adds fresh green vibrancy and a tender bite once wilted.
- Large eggs: Poached gently in the sauce, creating a luscious, saucy topping.
- Low-fat feta crumbles: A tangy finish that adds creaminess and a salty kick.
- Fresh parsley, chopped: Provides a fragrant, herbaceous note for brightness.
How to Make Shakshuka with Spinach and White Beans Recipe
Step 1: Sauté the Onions
Start by heating olive oil in a large skillet — a cast-iron pan works beautifully here because it holds heat so evenly. Toss in your diced onions and cook over medium-high heat until they soften and turn translucent, about 2 to 3 minutes. This step releases the natural sweetness of the onions and forms the flavor foundation for the dish.
Step 2: Add the Garlic
Next, add the minced garlic to the pan and stir for just 30 seconds. The goal here is to release the garlic’s fragrance without burning it, so keep a close eye and stir gently. The aroma at this point is absolutely mouthwatering and will whet your appetite for what’s next.
Step 3: Build the Tomato and Bean Sauce
Pour in the diced tomatoes along with the drained white beans, then sprinkle on smoked paprika and oregano. Stir everything together to meld the flavors, and let it gently simmer for 3 to 4 minutes. This allows the excess liquid to evaporate slightly, thickening the sauce while intensifying its flavor profile.
Step 4: Incorporate the Spinach
Now it’s time to pile the fresh spinach on top. Slowly stir the leaves into the sauce, letting them wilt and meld with those rich tomato and bean flavors. This process takes about 3 to 4 minutes. The spinach adds a lovely pop of green and a mild, almost sweet taste that balances the dish beautifully.
Step 5: Poach the Eggs
Turn the heat down to medium, then use a large spoon to create four wells in the sauce. Carefully crack an egg into each well. Cover your skillet and cook for 4 to 5 minutes, or until the eggs are set to your preferred doneness. This step transforms the shakshuka into a complete meal, where silky egg yolks mix with the spicy tomato base.
Step 6: Garnish and Serve
Once the eggs are perfectly cooked, remove the pan from the heat. Sprinkle with crumbled low-fat feta and chopped fresh parsley to add tang and a burst of herbal freshness. Your Shakshuka with Spinach and White Beans Recipe is ready to enjoy!
How to Serve Shakshuka with Spinach and White Beans Recipe
Garnishes
Don’t underestimate the power of good garnishes. Crumbles of feta add creamy saltiness that contrasts wonderfully with the rich tomato sauce. Fresh parsley not only brightens the color but also cuts through the heartiness, making every bite lively and fresh.
Side Dishes
This shakshuka is fantastic with warm naan or crusty bread to soak up that luscious sauce. If you prefer something different, serving it over rice or your favorite grain creates a wholesome, filling meal that’s easy to customize based on what you have on hand.
Creative Ways to Present
For a stunning presentation, serve shakshuka straight from the skillet in the middle of the table for sharing. Alternatively, portion it into individual bowls and top with a drizzle of chili oil or a dollop of yogurt for an exciting twist. It’s a versatile dish that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the shakshuka in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an excellent next-day lunch or dinner option.
Freezing
Freezing is possible but keep in mind the texture of the eggs might change. It’s best to freeze the tomato-bean-spinach base separately without the eggs. When ready to eat, thaw and gently poach fresh eggs on top.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally until warmed through. If you stored the eggs with the sauce, consider removing them and reheating the sauce alone to avoid overcooking. Freshly cracked eggs can be added when reheating for the perfect finish.
FAQs
Can I use fresh tomatoes instead of canned for this Shakshuka with Spinach and White Beans Recipe?
Absolutely! Fresh tomatoes are a great option when they’re in season. Just peel and dice them before cooking. Keep in mind fresh tomatoes may require a bit more time to cook down into a thicker sauce.
Is this recipe suitable for a vegetarian diet?
Yes, this recipe is completely vegetarian-friendly. The eggs provide protein alongside the white beans, and there’s no meat involved. It’s a satisfying and balanced plant-based meal.
Can I substitute the spinach with another green?
Definitely! Kale, Swiss chard, or even collard greens make excellent alternatives. Just adjust cooking times as some greens are tougher than spinach and take a bit longer to wilt.
How do I know when the eggs are perfectly cooked?
Cooking eggs in shakshuka is a little personal preference. For runny yolks, aim for about 4 minutes of covered cooking. For firmer yolks, add an extra minute or two. Keep the heat moderate to avoid overcooking the whites.
Can I make this Shakshuka with Spinach and White Beans Recipe vegan?
You can make it vegan by skipping the eggs and feta. To add richness, try using tofu cubes or a sprinkle of nutritional yeast instead of cheese. The hearty base is delicious on its own or with these tweaks.
Final Thoughts
This Shakshuka with Spinach and White Beans Recipe is one of those miraculous dishes that feels both rustic and elegant, easy yet impressive. It brings together humble ingredients in a way that’s truly satisfying and filled with comforting warmth. I encourage you to try it for your next meal — once you do, I’m sure it will become a cherished favorite for your breakfast table or anytime you crave something wholesome and delicious.
Print
Shakshuka with Spinach and White Beans Recipe
- Prep Time: 3 minutes
- Cook Time: 17 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A vibrant and hearty Shakshuka featuring spinach and white beans simmered in a spiced tomato sauce, topped with perfectly cooked eggs and tangy feta, perfect for a nutritious and comforting meal.
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 (15 oz) cans diced tomatoes
- 1 (15 oz) can great northern beans, drained
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 2 cups packed spinach
- 4 large eggs
- 1/4 cup low-fat feta crumbles
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Onions: Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 2-3 minutes until they become slightly tender and translucent.
- Add Garlic: Stir in minced garlic and cook for an additional 30 seconds to release its aroma.
- Simmer Tomato Sauce: Add diced tomatoes, great northern beans, smoked paprika, and oregano to the skillet. Cook for 3-4 minutes, stirring occasionally until the sauce thickens slightly.
- Wilt Spinach: Add spinach on top of the tomato mixture and gradually fold it into the sauce. Continue stirring occasionally for 3-4 minutes until spinach wilts.
- Poach Eggs: Reduce heat to medium. Create 4 wells in the sauce and carefully crack an egg into each well. Cover the skillet and cook for 4-5 minutes, or until eggs reach desired doneness.
- Garnish and Serve: Remove skillet from heat. Sprinkle with low-fat feta crumbles and fresh parsley. Serve warm with naan, crusty bread, or over rice.
Notes
- For runnier yolks, reduce cooking time when poaching eggs.
- Substitute great northern beans with cannellini or chickpeas if preferred.
- This dish pairs excellently with warm pita or crusty sourdough bread.
- To make it spicier, add a pinch of red chili flakes or chopped fresh chili when adding the tomatoes.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
