This white bean shakshuka features some poached eggs, white beans and baby spinach in a rich tomato sauce. Quick and inexpensive, it makes an easy one-pan weeknight meal.
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If you know my love for shakshuka, it’s no surprise that I’m adding today one more recipe to my repertoire! Shakshuka never disappoints: it’s super easy to prepare with basic ingredients, full of flavors and a true crowd-pleaser. I mean, really, who doesn’t like to dip some bread or pita in the saucy tomatoes?
Shakshuka also comes in many possible variations. With just a few pantry staples (check my 10 Easy Vegetarian Pantry Recipes) and a carton of fresh eggs, you can whip up a satisfying meal, and it all happens in a skillet. In this version, I used a can of cannellini beans, added a few handfuls of fresh baby spinach, and lowered the spices to make it kid-friendly too.
White bean shakshuka, in short:
- A non-traditional shakshuka with cannellini + baby spinach
- Hearty flavors brought by the cannellini beans
- An easy one-pan meal for breakfast, brunch or dinner
- Vegetarian, dairy-free and gluten-free
What goes into white bean shakshuka?
- Cannellini beans (also called white kidney beans). I used canned white beans for ease of use, but feel free to use freshly cooked white beans of choice.
- Baby spinach. Add a few handful of baby spinach to the hot tomato sauce, and stir quickly until wilted (this should take just a few seconds).
- Eggs. Use fresh eggs, and choose them medium to large in size.
- Canned diced tomatoes, with juice. I prefer diced tomatoes over crushed tomatoes as they add more texture to the recipe.
- Red onion. I used red onion for a slightly sweeter and more mellow flavor than white/yellow onions when cooked.
- Herbs and other seasonings. You will need minced cloves, cumin, paprika and soy sauce (for umami), plus fresh cilantro for serving!
Key steps to make the recipe
- Start by making the tomato sauce. You’ll want to sauté the onions first, then add the seasonings, the tomato sauce, and add to a gentle simmer.
- Add the cannellini and the fresh baby spinach directly to the hot sauce. Stir until the beans are coated in sauce and the spinach wilted.
- Crack the eggs on top, and bake in the oven for a few minutes. Garnish with fresh herbs, and serve immediately!
Add a smoky twist to the recipe!
If you’re looking to add some smoky flavors to this white bean shakshuka, consider using a can of British baked beans in tomato sauce. Or add a Tablespoon of barbecue sauce to the cannellini beans. Delicious!
How to serve shakshuka
There are many possible ways to serve a shakshuka and make it a feast for brunch or a casual dinner recipe. I dedicated a whole post about How to serve a shakshuka to help you choose which side of bread, pita, hummus or fresh herbs you can use. Now if you want to go straight to the point, simply dip some large slices of No-Knead Bread in the rich tomato sauce, and enjoy!
You’ll also like…
- The Traditional Shakshuka Recipe
- Brothy White Beans
- Shakshuka with Spicy Potatoes and Chickpeas
- Roasted Broccolini and White Bean Salad
- Green Shakshuka with Spinach, Avocado and Asparagus
White Bean Shakshuka
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Mains
- Diet: Vegetarian
This white bean shakshuka features some poached eggs, white beans and baby spinach in a rich tomato sauce. Quick and inexpensive, it makes an easy one-pan weeknight meal.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 3 Tablespoons extra-virgin olive oil
- 1 red onion, halved and thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 Tablespoon soy sauce
- 1 28-ounces can (820 ml) diced tomatoes, with juice
- Salt and freshly ground black pepper
- 1 1-ounces (400g) cannellini, drained and rinsed
- 3 handfuls baby spinach
- 4 to 6 medium-large eggs
- Chopped cilantro, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large cast iron or oven-proof skillet placed over medium-low heat. Add the red onions and sauté until soft and tender, stirring often. Add garlic and sauté one more minute. Add in cumin, paprika, a splash of soy sauce, and stir well.
- Add the diced tomatoes with the sauce, season with salt and pepper, and simmer until tomatoes have thickened, about 10 minutes. Stir in the cannellini beans and baby spinach in the hot sauce, and stir until spinach is wilted.
- Gently crack the eggs into the skillet over the tomatoes. Season with salt and pepper.
- Transfer the skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with fresh cilantro and enjoy!*
Notes
* You can add some crumbled feta cheese for more salty flavors.
Did you make this recipe?
Lastly, if you make this White Bean Shakshuka, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
