Shakshuka is a North African and Middle Eastern recipe made with tomatoes and eggs. It’s great as a savoury breakfast recipe but work for brunch, lunch or dinner too. I love this spinach and red bean shakshuka. It’s hearty without being too filling and makes a quick healthy meal. This one pot meal with spinach and eggs poached in tomato sauce is FULL of flavour.
It’s a vegetarian dish which traditionally includes tomatoes, eggs, onions, and spices. There are many shakshuka variations including this spinach and red bean shakshuka which is nutrient-rich.
It’s a one pot meal with spinach and red beans, along with bell pepper, garlic, onion, and eggs. The spices I like to use are paprika, cumin and chilli flakes. I also add parsley and a pinch of sugar to this savoury breakfast recipe. If you think eggs poached in tomato sauce with spices sounds tasty, you will love it!
How to Make Shakshuka
By now you will be craving this wonderful dish, so let’s take a look at how to make it. First preheat the oven. Chop the veggies up and sauté them in oil. The beans, spices and garlic go into the skillet next, and then the tomatoes.
Take your ovenproof skillet off the heat and stir in the spinach. Now make little holes with a spatula and crack the eggs in there.
Transfer the skillet into the oven. It usually takes around 9 minutes to cook through. You will be able to see when this quick healthy meal is ready, as the egg whites will be opaque.
I find the chilli powder gives a little heat to the dish but it’s more a hint of spice rather than being very spicy. You can add more if you want or throw in a pinch or two of cayenne.
Spinach and Red Bean Shakshuka Serving Ideas
There are different ways to serve this one pot meal with spinach and red beans. I love it served with yogurt and chopped fresh parsley. Crumbled goat cheese or feta on top is also really good if you eat dairy.
It’s often served with pita bread. Serve this on the side or in fact any kind of bread you want. You won’t want to miss out on any of the delicious juices. Bread is perfect for scooping up every last bit of this spinach and red bean shakshuka.
Slices of avocado on the side are also good. You might like to chop some cilantro as well as the parsley, since that complements the tomato flavour too.
Tips for Making the best Shakshuka
There isn’t much that can go wrong when you make eggs poached in tomato sauce. It’s easy enough for even a beginner in the kitchen to rustle up. If you can make bacon and eggs, avocado toast or even cereal and milk, this spinach and red bean shakshuka will be a breeze!
However, there is one important tip to know before making this savoury breakfast recipe. Tomatoes are acidic, which means they can react with the seasoning on a cast iron pan. If the dish has a metallic flavour and your pan looks dull, this is the reason!
Because of this, use a stainless steel pan instead if you have one. You will want to make this one pot meal with spinach and red beans often, so it’s worthwhile investing in a stainless steel ovenproof pan.
Are you looking for a quick healthy meal that is vegan? In that case, omit the eggs and sub a drained can of chickpeas (garbanzo beans) instead so you get your protein in. Tempeh or tofu are other proteins to consider. Then serve with plain vegan yogurt if you like.
This recipe of eggs poached in a tomato sauce with spinach is such a great way to get those important vegetables in. Even those who tend to swerve veggies will love this spinach and red bean shakshuka. It’s a savoury breakfast recipe which also works for brunch, lunch, dinner or ‘brinner’ (breakfast for dinner!)
How Do You Store Leftover Shakshuka?
You can keep leftovers for up to five days in the refrigerator. However, it’s best not to add the eggs until you are ready to bake it since poached eggs don’t reheat so well. Go ahead and make extra though, then you can just crack in the eggs whenever you want another bowl of shakshuka.
Can You Freeze Leftover Shakshuka?
Again, it’s best not to add the eggs until you’re ready to cook the shakshuka, but you can freeze it in an airtight container for up to 2 months.
If you like this one pot meal with spinach, you might also enjoy Tasty Leftover Hearty Ham and Cannellini Bean Soup, Sesame Avocado Asian Chicken Salad with Honey Ginger Dressing or Quick & Easy One Pot Pasta with Mediterranean Meatballs.
One Pot Spinach and Red Bean Shakshuka Recipe
One Pot Spinach and Red Bean Shakshuka
- 1 red bell pepper chopped
- 2 Cups chopped tomatoes
- 2 1/4 Cup red beans
- 1 white onion large
- 4 garlic cloves
- 1 bunch spinach fresh leaves
- 1 Tbsp. tomato paste
- 1 Tsp. salt
- 1 Tsp. pepper
- 1/2 Tsp. paprika
- 1/2 Tsp. cumin
- 1 Tsp. sugar
- 1 Pinch chili flakes
- 4 Eggs
- 1 Sprig parsley fresh, for garnish
- 3 Tbsp. plain Yogurt for serving
- Preheat your oven to 350 degrees F.
- Chop the onions and bell peppers.
- Heat a skillet with some olive oil on medium-high.
- Add the onions and peppers and brown for 5 minutes.
- Add the beans, garlic, and spices and cook for 2 minutes.
- Add the tomatoes and cook for 2 more minutes.
- Remove from heat and stir in the spinach.
- Carefully add the eggs, so the yolks don’t break.
- Cook in the oven for 8-10 minutes or until the whites are opaque.
- Serve with yogurt and fresh parsley.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
To serve the spinach and red bean shakshuka, warm it in a pan with a little oil and, when hot, add the eggs. You can then transfer it into the oven or put a lid on the pan and poach them on the stove. For a savoury breakfast recipe, this is a quick healthy meal everyone will love.
Let me know if you try to make this spinach and red bean shakshuka recipe. This one pot meal with spinach and eggs poached in tomato sauce is FULL of flavour. It makes a great savoury breakfast recipe or a quick, healthy meal anytime.