If you’re looking for a vibrant, nourishing, and utterly comforting dish to brighten your meal times, this Shakshuka with Spinach and White Beans Recipe is about to become your new favorite. Picture gently poached eggs nestled in a richly spiced tomato sauce, bursting with tender spinach and creamy white beans that add a hearty texture. It’s a vibrant twist on the classic shakshuka that brings a lovely balance of flavors and colors to your plate, perfect for breakfast, lunch, or dinner. Every spoonful is a warm hug that’s as satisfying as it is healthy.
Ingredients You’ll Need
These ingredients are refreshingly simple but pack a punch in flavor and texture. Each item plays a key role in building the layers of taste that make this Shakshuka with Spinach and White Beans Recipe so memorable.
- Olive oil: Essential for sautéing, it brings richness and helps release the aromas of the vegetables.
- Onion: Adds a subtle sweetness and forms the flavorful base of our sauce.
- Garlic: Infuses the dish with a punchy, aromatic depth that you can’t resist.
- Diced tomatoes: The heart of the sauce, they provide vibrant color and tanginess that balances the dish.
- Great northern beans: Creamy and mild, these beans add a wonderful texture and protein boost.
- Smoked paprika: Introduces a warm smokiness that elevates the tomato sauce beautifully.
- Oregano: A fragrant herb that lends a subtle earthiness and ties the spices together.
- Spinach: Packed with nutrients, it brightens the dish with fresh, leafy greens and a tender bite.
- Eggs: The star ingredient for shakshuka, poached perfectly in the sauce for richness and creaminess.
- Low-fat feta crumbles: Adds a tangy, salty finish that contrasts wonderfully with the smooth eggs and sauce.
- Fresh parsley: Provides a fresh, herbaceous pop of color and flavor at the end.
How to Make Shakshuka with Spinach and White Beans Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet over medium-high heat until shimmering. Toss in the diced onions and cook them gently for 2 to 3 minutes, allowing them to soften and turn translucent. This little step awakens the natural sweetness in onions and sets the stage for the garlic and spices to shine.
Step 2: Add Garlic
Next, add the minced garlic and cook for just 30 seconds more. Be careful here — garlic can burn quickly, but when cooked just right, it releases a subtle fragrance that perfectly complements the dish.
Step 3: Build the Tomato and Bean Base
Pour in the canned diced tomatoes along with the drained great northern beans, then sprinkle in smoked paprika and oregano. Stir everything together, cooking for 3 to 4 minutes, until the mixture thickens slightly. This simmering step helps the flavors concentrate, creating a rich, hearty sauce with depth.
Step 4: Wilt the Spinach
Scatter the fresh spinach over the sauce and gently fold it in. The leaves will quickly soften and wilt, melding into the sauce over about 3 to 4 minutes. This keeps the spinach vibrant yet tender, adding a lovely fresh contrast to the warm tomato base.
Step 5: Poach the Eggs
Reduce the heat to medium and use a spoon to make four small wells in the sauce. Carefully crack an egg into each well. Cover the skillet to trap steam and let the eggs cook for 4 to 5 minutes, or until the whites are set but yolks are still wonderfully runny. This is the magical moment where the shakshuka comes alive.
Step 6: Finish with Feta and Parsley
Remove the skillet from heat and sprinkle feta crumbles and fresh parsley over the top. The salty feta melts slightly against the warm sauce and eggs, while the parsley adds a crisp herbal note. Your Shakshuka with Spinach and White Beans Recipe is ready to be enjoyed!
How to Serve Shakshuka with Spinach and White Beans Recipe
Garnishes
To make your presentation even more inviting, consider adding a drizzle of extra virgin olive oil or a sprinkle of chili flakes if you like a bit of heat. Fresh herbs such as cilantro or basil can also add a lovely visual and flavor lift.
Side Dishes
This shakshuka is fantastic served alongside warm naan bread or crusty sourdough to scoop up all the saucy goodness. It also pairs well with grains like fluffy couscous or steamed rice for a more filling meal.
Creative Ways to Present
For a beautiful brunch spread, serve this shakshuka in individual shallow bowls topped with microgreens and alongside a fresh salad. Another fun idea is to accompany it with avocado slices or a dollop of creamy labneh for extra indulgence.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let the shakshuka cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days, making a quick and wholesome meal later on.
Freezing
While the sauce freezes nicely, eggs tend to change texture when frozen and reheated. To freeze, store the tomato, spinach, and bean sauce separately in a freezer-safe container for up to 2 months, then add fresh eggs when reheating.
Reheating
To reheat, gently warm the sauce in a skillet over low heat until hot, and poach new eggs directly in the simmering sauce for the freshest experience. This way, every bite tastes like it’s just been made.
FAQs
Can I use other types of beans instead of great northern beans?
Absolutely! Cannellini or navy beans work beautifully as well, offering a similar creamy texture that complements the sauce perfectly.
Is this dish spicy?
This version is mild, but you can easily spice it up by adding chili flakes, cayenne pepper, or fresh chopped chilies when cooking the sauce.
Can I make shakshuka without eggs?
Yes! For a vegan option, simply skip the eggs and increase the beans or add tofu cubes for protein. The sauce itself is delicious on its own or over grains.
What can I use if I don’t have fresh spinach?
Frozen spinach can be a convenient substitute, but be sure to thaw and drain it well to avoid excess moisture that can thin out the sauce.
How do I know when the eggs are perfectly cooked?
Cook the eggs until the whites are fully set and opaque, while the yolks remain soft and slightly runny, which usually takes about 4 to 5 minutes covered. You can adjust timing for firmer yolks as you prefer.
Final Thoughts
This Shakshuka with Spinach and White Beans Recipe is a true delight for anyone seeking a wholesome meal with layers of fresh, bold flavors. It’s a perfect dish to share with friends or enjoy as a nourishing solo feast. Once you try making it, I promise it will become a go-to in your kitchen, cherished for its simplicity and heartwarming taste. So grab your skillet and dive into this colorful, comforting bowl of goodness—you won’t regret it!
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 Course
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Low Fat
Description
A vibrant and nutritious Shakshuka recipe featuring spinach and white beans, simmered in a spiced tomato sauce and topped with eggs and feta cheese. This hearty dish combines Middle Eastern flavors with wholesome ingredients, perfect for a satisfying breakfast or light dinner.
Ingredients
Base Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 (15oz) cans diced tomatoes
- 1 (15oz) can great northern beans, drained
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 2 cups packed spinach
Toppings
- 4 large eggs
- 1/4 cup low-fat feta crumbles
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the oil and soften onions: Warm 2 teaspoons of olive oil in a large cast-iron skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes until it becomes slightly tender and translucent.
- Sauté the garlic: Add the minced garlic to the skillet and sauté for an additional 30 seconds to bring out its aroma.
- Add tomatoes, beans, and spices: Stir in the diced tomatoes, drained great northern beans, smoked paprika, and oregano. Let the mixture cook for 3-4 minutes, stirring occasionally, allowing the liquid to reduce slightly and flavors to meld.
- Incorporate spinach: Scatter the packed spinach over the tomato mixture and slowly fold it in, stirring occasionally for 3-4 minutes, until the spinach wilts and integrates into the sauce.
- Create wells and add eggs: Reduce heat to medium. Using a large spoon, make four indentations in the sauce. Carefully crack one egg into each well. Cover the skillet and cook for 4-5 minutes, or until the eggs reach your preferred level of doneness.
- Garnish and serve: Remove the skillet from heat. Sprinkle the dish with low-fat feta crumbles and fresh chopped parsley. Serve warm with naan, crusty bread, rice, or your favorite grains.
Notes
- For firmer eggs, cook covered for an additional 1-2 minutes.
- Adjust the smoked paprika and oregano to taste based on spice preferences.
- Substitute fresh spinach with kale or Swiss chard for a different flavor twist.
- Serve with crusty bread or pita to scoop up the sauce and eggs.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
