This Easy Shakshuka with Spinach Recipe isn’t just for breakfast, it is a great 20 minute meatless dinner option too! Eggs are poached in a flavorful tomato sauce made from canned tomatoes, beans, and fresh spinach and then topped with feta cheese. This meal is so easy to make you will have it on your breakfast and dinnerrotation!
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What is Shakshuka?
A very fair question because up until a few years ago I wasn’t sure what it was either. Pronounced ‘Shaq-shoe-ka’ it is a dish of eggs pouched in tomatoes with other spices and vegetables, traditionally peppers and garlic. Shakshuka has thousands of variations but originated in North Africa. Over time the dish spread throughout the Middle East and Southern Europe into areas like Israel and up into Italy where it is known as Eggs in Purgatory.
So in its essence it is a breakfast dish of tomatoes and eggs, often served with either bread or rice.
In my version I ramp up Shakshuka with beans for extra protein and spinach for added nutrition and freshness.
So can I eat Shakshuka for Dinner?
YAAASSSS! To much? I love this dish for dinner, I know its ‘supposed’ to be a breakfast dish but I guess I am a rule breaker because this is the most perfect weeknight 20 minute meatless meal.
And because my family eats it for dinner so often that is when I add the extras, like beans and spinach to make it a little heartier.
I love to serve it over a bed of rice (or even cauliflower rice) or I generally serve it will warm naan bread.
Lastly if you want to bulk it up a little more for dinner, if your skillet is large enough you can add a few extra eggs for a dinner meal. Typically when I make it for dinner I will add 6 eggs, 2 for me and my husband and 1 for each of my young boys.
So how do I make Shakshuka with Spinach and Beans?
It is so so easy, I have barely had time to talk up the point that it only takes roughly 20 minutes start to finish! Plus it is a one pot meal which makes clean up a breeze! Seriously the hardest part is dicing an onion.
Start by heating the oil in a large skillet, preferably cast-iron over medium-high heat. I use my 12 inch cast iron, a little bit larger or smaller than that should work just as well. Add the diced onions toss in the oil and cook 2-3 minutes until slightly tender and translucent.
Stir in the minced garlic and cook an additional 30 seconds to a minute for the garlic to become fragrant.
Add your diced tomatoes, beans, smoked paprika, and oregano to the skillet and mix to combine. Cook your tomato sauce for 3-4 minutes stirring occasionally for liquids to reduce slightly.
Pile your spinach to the top of the skillet and slowly work the spinach leaves into the tomato sauce until they begin to cook and wilt, stirring occasionally 3-4 minutes.
Turn the heat down to medium. With a large spoon make 4 wells in the tomato sauce for the eggs to be placed in. Carefully crack an egg into each of the wells. Cover and let cook 4-5 minutes or until the eggs are done to your liking (up to 8 minutes if you like them well done).If you do not have a lid for your large skillet (you are in good company) you can cook your eggs uncovered, they will just take longer or use my favorite hack. Cover your skillet with a sheet pan, just use caution because the pan is hot and could fall easy and cause burns.
Once your eggs are cooked remove from the heat and garnish with feta crumbles and fresh parsley.
What do I serve with this Easy Shakshuka Recipe?
You’ve made these easy tomato poached eggs, so now you have to figure out what to eat with it. How to eat Shakshuka totally depends on you because there are a number of ways and it could depend on if you are eating this for breakfast, lunch, or dinner.
Bread. I guess really any form here would do but I personally recommend naan bread that is lightly toasted. You can dunk, scoop, and dip the naan into the eggs and tomatoes, sopping up all of their delicious juices. If naan isn’t your style I would go with a crusty bread such as a sourdough or large loaf of French bread.
Rice. When we are eating this for dinner I most often will cook up a pot of rice and serve it over top the rice. White rice is great here but brown rice or even cauliflower rice would also be delicious. Need help cooking rice, check out my post for How to cook Stovetop Rice.
Tips & Tricks
• note that Smoked Paprika and Paprika are different, smoked paprika will give the dish a very robust smoky flavor that regular paprika will not
• to add more flavor to the dish try using flavored diced tomatoes
• to feed more/have a larger meal you can add more eggs to the skillet, I’ve added up to 6 eggs with no issues
• if you do not have a lid for your large skillet (you are in good company) you can cook your eggs uncovered, they will just take longer OR use my hack, cover skillet with a large sheet pan, just use caution because the pan is hot and could fall easy and cause burns
Yield: 4 servings
Shakshuka with Spinach and White Beans
Perfect for breakfast or dinner. This variation of shakshuka is simple to make and filled with extra nutritional benefits from adding beans and fresh spinach.
Prep Time3 minutes
Cook Time17 minutes
Total Time20 minutes
Ingredients
- 2 teaspoon 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
- 4 large eggs
- 1/4 cup low-fat feta crumbles
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat oil in a large skillet, preferably cast-iron over medium-high heat. Add diced onions and cook 2-3 minutes until slightly tender and translucent.
- Add minced garlic and cook an additional 30 seconds.
- Add and mix in diced tomatoes, beans, smoked paprika, and oregano. Cook for 3-4 minutes stirring occasionally for liquids to reduce slightly.
- Add spinach to the top of the skillet and slowly work the spinach leaves into the tomato sauce until they begin to cook and wilt, stirring occasionally 3-4 minutes.
- Turn the heat down to medium. With a large spoon make 4 wells in the tomato sauce for the eggs to be placed in. Carefully crack in egg into each of the wells. Cover* and let cook 4-5 minutes or until the eggs are done to your liking.
- Take off the heat and garnish with feta crumbles and fresh parsley. Best served with naan, crusty bread, or over rice (or other grains).
Notes
*If you do not have a lid for your large skillet (you are in good company) you can cook your eggs uncovered, they will just take longer or use my favorite hack. Cover skillet with a large sheet pan, just use caution because the pan is hot and could fall easy and cause burns.
Nutrition Information:
Yield:
4Serving Size:
1
Amount Per Serving:Calories: 214Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 190mgSodium: 325mgCarbohydrates: 21gFiber: 8gSugar: 4gProtein: 16g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
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Peace & Love
Lauren, The Schmidty Wife
P.S. Looking for more 20 minute recipes? Check out my Shrimp Stir Fry, Korean Ground Turkey,or my 20 Minute Chicken Stir Fry.
