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White Bean Shakshuka

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This easy white bean shakshuka features some poached eggs, white beans and baby spinach in a rich tomato sauce.
  • Author: Delphine Fortin
  • 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.

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

  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Gently crack the eggs into the skillet over the tomatoes. Season with salt and pepper.
  5. 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.

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https://www.delscookingtwist.com/white-bean-shakshuka/