Spinach and Red Bean Shakshuka

Shakshuka is a North African and Middle Eastern recipe made with tomatoes and eggs. It’s great as a savory 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 flavor.

Shakshuka is a veggie dish that traditionally has tomatoes, eggs, onions, and spices. There are many variations including this nutritious spinach and red bean version.

More breakfast ideas include breakfast lasagna, breakfast tacos or this mouthwatering breakfast skillet.

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 savory 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.

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 or naan 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.

Other dishes that work well with it are namoura, Israeli salad, couscous, polenta fries, labneh, or roasted potatoes. These pumpkin kibbeh balls are also a tasty additon to your menu.

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 this red bean breakfast dish. 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 shakshuka with beans recipe. Tomatoes are acidic, which means they can react with the seasoning on a cast iron pan. If the dish has a metallic flavor 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 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 shakshuka 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.

Spinach and Red Bean Shakshuka Recipe

To serve the shakshuka with beans and spinach, 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 flavor. It makes a great savory breakfast recipe or a quick, healthy meal anytime.

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