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This vibrant spinach and red bean shakshuka is a hearty twist on a Middle Eastern classic. Packed with red beans, fresh spinach and warm spices in a rich tomato base, it’s a flavorful way to start the day or enjoy a wholesome dinner. Eggs are baked gently into the sauce, creating a creamy, satisfying texture. Served with a spoonful of yogurt and a sprinkle of herbs, it’s a comforting one-skillet meal that’s easy to make and packed with goodness.
Spinach and red bean shakshuka is a one-pan meal with tomatoes, spices and eggs, finished with yogurt and fresh parsley. It’s ideal if you want a hearty, hot breakfast.
More breakfast ideas include breakfast lasagna, breakfast tacos or this mouthwatering breakfast skillet.
Why You’ll Love It
Hearty and healthy: Beans, spinach and eggs offer a balanced, filling meal.
One-skillet recipe: Minimal cleanup with maximum flavor.
Customizable heat: Adjust the amount of chili used to suit your taste.
Versatile meal: Works for breakfast, lunch or dinner.
Great for sharing: Serve straight from the skillet at the table.
Spinach and Red Bean Shakshuka Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Red bell pepper: Adds sweetness and vibrant color to the sauce.
Chopped tomatoes: Form the rich, saucy base for the shakshuka.
Red beans: Add protein and texture for a more filling dish.
White onion: Provides savory depth to the sauce.
Garlic cloves: Bring aromatic flavor and warmth.
Spinach: Wilts into the sauce for extra nutrients and color.
Tomato paste: Deepens the tomato flavor and thickens the base.
Spices: Chili flakes, black pepper, paprika, and cumin add earthiness and a mild kick.
Granulated sugar: Balances the acidity of the tomatoes.
Eggs: Poached directly in the sauce for creaminess and protein.
Parsley: A fresh, herbal garnish to finish the dish.
Yogurt: Adds tang and creaminess when serving.
How to Make Red Bean Spinach Shakshuka
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the vegetables: Chop the onion and bell pepper.
Cook the base: Sauté onion and pepper, then add beans, garlic and spices.
Add tomatoes: Stir in tomatoes and cook briefly.
Stir in spinach: Remove from heat and mix in the fresh spinach.
Add eggs: Crack eggs into the skillet gently.
Bake: Cook in the oven until the egg whites are set.
Serve: Garnish with parsley and yogurt, and enjoy immediately.
Substitutions and Variations
Use canned tomatoes: Swap fresh for canned if needed.
Try other greens: Use kale or Swiss chard instead of spinach.
Add cheese: Feta or goat cheese can be sprinkled on before serving.
Make it vegan: Skip the eggs and yogurt and add tofu for protein.
Serving Suggestions
With side dishes: Shakshuka is often served with pita bread or naan bread. Bread is perfect for scooping up every last morsel of this tasty dish. Other options include polenta fries and roasted baby potatoes. Slices of avocado on the side are also good.
With a drink: Enjoy a cinnamon dolce latte or iced shaken oat milk espresso.
How to Store Shakshuka
Store: You can keep shakshuka leftovers for up to 4 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 it.
Freeze: You can freeze it in an airtight container for up to 2 months. Don’t add the eggs until it’s thawed and you’re ready to cook it though.
Thaw: Thaw overnight in the refrigerator and it will be defrosted by breakfast time.
Reheat: Warm it back up in a pan on the stove.
Top Tips
Use a large skillet: Gives room for the eggs to cook evenly.
Stainless steel is best: Tomatoes are acidic, which means they can react with the seasoning on a cast iron pan.
Don’t skip draining: Make sure spinach isn’t too wet to avoid watering down the sauce.
Crack eggs carefully: Pour them in gently so the yolks stay whole.
Watch the oven: Remove as soon as whites are opaque to avoid overcooking.
Spinach Shakshuka with Red Beans FAQs
Yes, canned red beans work well and save time.
You can cover the skillet and finish it on the stove, though baking is easier for even cooking.
You can prep the sauce ahead and add the eggs just before baking.
Spinach and Red Bean Shakshuka Recipe
Spinach and Red Bean Shakshuka
Equipment
- Skillet Large Oven-Safe
Ingredients
- 1 red bell pepper, chopped
- 2 Cups tomatoes, chopped, canned
- 2 ¼ Cups red beans
- 1 white onion, large, chopped
- 4 Cloves garlic, minced
- 1 Bunch spinach, fresh leaves
- 1 Tablespoon tomato paste
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- ½ Teaspoon ground paprika
- ½ Teaspoon ground cumin
- 1 Teaspoon granulated sugar
- 1 Pinch chili flakes
- 4 eggs
To Serve
- 1 Sprig parsley, fresh
- 3 Tablespoons yogurt, plain
Instructions
- Preheat your oven to 350°F.
- Chop the onion and bell pepper.
- Heat a skillet with some olive oil on medium-high, then 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 to 10 minutes or until the whites are opaque.
- Serve with yogurt and fresh parsley.
Notes
Stainless steel is best: Tomatoes are acidic, which means they can react with the seasoning on a cast iron pan.
Don’t skip draining: Make sure spinach isn’t too wet to avoid watering down the sauce.
Crack eggs carefully: Pour them in gently so the yolks stay whole.
Watch the oven: Remove as soon as whites are opaque to avoid overcooking.
Nutrition
Spinach and red bean shakshuka is a delicious way to enjoy bold spices, healthy ingredients and comforting textures in one easy skillet meal. With its rich tomato base, soft poached eggs and creamy yogurt topping, this recipe brings balance and flavor to the table without much effort. Whether for breakfast, brunch or dinner, this one pot meal with spinach and red beans is a feel-good dish that’s simple to make and always satisfying.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Loving this one-pot meal trend, especially when it’s as tasty as this!
I’m glad i made this yesterday! It was a hit! So perfect!
There was no leftover. This has got to be my new favorite recipe from your site!!
This is one of my go-to recipes of yours. Thank you!!
How delicious Shakshuka sounds! I hadn’t heard of it before. I love how healthy and comforting it seems.
OH my gosh this looks so good! Definitely going on my menu!
Such a pretty dish that seems complicated but so easy and delicious!
Never seen this recipe but it looks amazing and not too complicated. Yum
I’ve never had this before. It looks delicious. I can’t wait to give it a taste!
I really crave this all the time. A favorite.