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
Scale
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.
