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
Scale
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.
