Spinach Shakshuka
Servings: 4 servings
Calories: 664kcal
My green shakshuka uses a blended white bean and tomato base for a creamy sauce without any cream. One skillet, 35 minutes. Serve with pita and feta.
Print Recipe
Add to Collection
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
Calories: 664kcal | Carbohydrates: 69g | Protein: 35g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 361mg | Sodium: 1503mg | Potassium: 1327mg | Fiber: 11g | Sugar: 3g | Vitamin A: 7622IU | Vitamin C: 40mg | Calcium: 479mg | Iron: 9mg
