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White beans and spinach shakshuka in a skillet.

Shakshuka with White Beans and Spinach

Teri & Jenny
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Servings 5
Calories 310 kcal


  • 3 tablespoon extra virgin olive oil or grapeseed oil
  • ½ yellow onion, diced
  • 2 garlic clove, minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon chile powder
  • 3 heaping cups baby spinach
  • 2 tablespoons tomato paste
  • 1 (15 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato puree
  • 1 (15 ounce) can, drained white beans
  • 5 large eggs
  • salt and pepper to taste


  • shaved ricotta salata
  • sliced chives


  • Pour oil into a large skillet and place over medium-high heat. Sauté onion and garlic for 3 to 4 minutes or until onion become translucent.
  • Add cumin, paprika, coriander, and chile powder and season with salt and pepper.
  • Lower heat to medium and stir in spinach and sauté for 2 to 3 minutes.
  • Stir tomato paste, crushed tomatoes and tomato puree to the mixture and continue to stir until sauce is smooth. Simmer for 3 to 4 minutes.
  • Stir beans into the skillet and season with salt and pepper.
  • Crack each egg into a small ramekin, one at a time, and gently drop into the skillet, 1 inch apart. Cooke for 2 minutes.
  • Cover and continue to cook for 8 to 10 minutes or until whites have set and yolks are still runny.
  • Top with ricotta salata and chives and lightly season with salt and pepper.
  • Remove from heat and serve with grilled pita bread.


Calories: 310kcalCarbohydrates: 36gProtein: 15gFat: 14gSaturated Fat: 3gCholesterol: 164mgSodium: 259mgPotassium: 1170mgFiber: 8gSugar: 10gVitamin A: 1264IUVitamin C: 20mgCalcium: 146mgIron: 7mg
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