My green shakshuka starts with spinach in a blended white bean and tomato base, which makes the sauce creamy without any cream. Eggs poach right in it, feta goes on at the end, and it’s ready in 35 minutes.
Blending spinach, tomatoes and white beans is the whole move!
I went through a few versions of this green shakshuka recipe. First with tomatillos and a full green sauce. That was good, but produce-dependent. So, this version uses pantry staples – canned tomatoes, canned white beans, and a bag of spinach. The magic happens before the onions
Blending the beans with the tomatoes thickens the base without a roux, and it rounds out the acidity of the tomatoes without adding any cream.
I tested adding the beans whole and simmering them down but the texture never came together the same way. If you’ve made Moroccan shakshuka, the base logic is similar but the result is noticeably denser and earthier.
After testing three batches, the spice blend landed at cumin, coriander, smoked paprika, and Aleppo pepper (or red pepper flakes if that’s what you have). So it’s warm and savory, not hot.
The spinach goes in at the end in batches. And like every spinach dish you’ve probably ever made, it looks like too much before it wilts, but 10 oz cooks down completely in about 4 minutes.
Key ingredients and why they matter
Full ingredient list and detailed instructions in the recipe card.
- Diced tomatoes and white beans go straight into the blender together. Use the full can of tomatoes with the juices — don’t drain.
- Cannellini or great northern both work for the beans.
- Baby spinach, 10 oz packed. Frozen works in a pinch — thaw completely and squeeze out excess moisture first. And if you have extra, you can make my palak paneer with frozen spinach too.
- Red pepper flakes or Aleppo pepper. Aleppo is slightly fruity and less sharp; either one is fine here.
- Feta, crumbled, added after the pan comes off the heat. Stays in distinct pieces rather than melting into the sauce. Goat cheese works too, though it softens more. Cotija, or a cotija substitute could also work in a pinch.
Shruthi’s Top TIps
Testing notes
- Blend until completely smooth — any chunks affect the texture of the base and how the eggs sit. Nicely blended gives you a creamy green shakshuka.
- Before adding eggs, tilt the pan. The base should flow slowly. If it’s stiff, add water by the tablespoon.
- Don’t stir once the eggs go in. The wells close and you lose the clean set on the whites.
- The lid does the work on the whites. Without it, you’d be waiting much longer or flipping things.
How to make green shakshuka with spinach, white beans and feta
- Add the diced tomatoes (with juices) and white beans to a blender and blend until completely smooth. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened and lightly golden, then add the garlic and cook until fragrant.
- Stir in the cumin, coriander, smoked paprika, red pepper flakes, black pepper, and salt. Cook briefly until fragrant.
- Pour in the blended tomato-bean mixture and let it simmer until slightly thickened. Add the spinach in batches, stirring until wilted, and the base is creamy and saucy.
- Reduce the heat to medium-low. Make small wells in the base and crack the eggs into each one.
- Cover and cook until the egg whites are set and yolks are done to your liking. Remove from heat, then top with feta and fresh herbs. Serve with lemon wedges and warm bread.
How to serve green shakshuka
Warm pita, naan, or sourdough for scooping. Squeeze lemon over the top before serving — it brightens everything. Sliced avocado alongside if you have it.
For a bigger table, cilbir is in the same skillet-egg family, and Moroccan chickpea tagine uses a similar pantry profile if you’re cooking for a crowd.
Refrigerate base separately from eggs up to 4 days. Reheat base in a skillet with a splash of water, then poach fresh eggs in it. Base freezes up to 2 months.
Spinach Shakshuka
Ingredients
Main ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes, or Aleppo pepper
- ¼ teaspoon black pepper
- 1 teaspoon kosher salt, divided
- 1 14-oz can diced tomatoes
- 1 15-oz can white beans, drained and rinsed
- 10 oz baby spinach, packed, ~10 cups
- 8 large eggs
For serving:
- 1 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
- 4 pita , warm, substitute naan, or crusty bread
Instructions
- Add diced tomatoes (with juices) and white beans to a blender. Blend until completely smooth, about 30 seconds. Set aside.
- Heat olive oil in a large (12-inch) skillet over medium heat. Add onion and cook until softened and lightly golden, 5–6 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add cumin, coriander, smoked paprika, red pepper flakes, black pepper, and 1/2 teaspoon salt. Cook until fragrant, about 30 seconds.
- Pour in blended tomato-bean mixture. Simmer 5–7 minutes until slightly thickened and darker in color.
- Add spinach in batches, stirring between each, about 3–4 minutes total. Add remaining 1/2 teaspoon salt. If too thick, add 2–3 tablespoons water.
- Reduce heat to medium-low. Use the back of a spoon to create 8 wells. Crack one egg into each.
- Cover and cook 6–8 minutes for runny yolks, 10–12 for fully set. Whites should be set, yolks still jiggly.
- Remove from heat. Scatter feta and herbs. Serve with lemon wedges and warm bread.
Notes
- Blend the beans and tomatoes until completely smooth for the creamiest base.
- The sauce should stay loose and saucy enough to poach the eggs; add 2–3 tablespoons of water if it thickens too much.
- Don’t stir after adding the eggs or the whites may break apart.
- Feta is best added at the end so it stays creamy instead of melting into the sauce.
- Covering the skillet helps the egg whites cook evenly while keeping the yolks soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and delicious brunch!! My partner and I wanted something simple but that fest special for our anniversary morning and this was perfect 🙂 Thank you!