Ramadan Suhoor Shakshuka with White Beans and Spinach

Name: Ramadan Suhoor Shakshuka with White Beans and Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 4 cloves garlic cloves, minced; ½ onion (85 g) medium yellow onion, finely diced; 15 oz (425 ml) canned crushed tomatoes; 15 oz (425 g) canned white beans (cannellini or Great Northern), drained and rinsed; 4 cups (120 g) fresh spinach, loosely packed; 1 teaspoon (2 g) ground cumin; ¾ teaspoon (1½ g) smoked paprika; ¼ teaspoon (½ g) cayenne pepper (optional); ¾ teaspoon (4½ g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 8 eggs large eggs; ¼ cup (15 g) fresh cilantro or parsley, chopped (optional)

From the MyKitchenBank Kitchen

A warming, protein-rich shakshuka combining simmered white beans, fresh spinach, and garlic in a spiced tomato sauce, topped with poached eggs. This Middle Eastern suhoor dish keeps you satisfied through the fasting hours with its balance of fiber, protein, and healthy fat. The eggs cook gently in the sauce, creating creamy yolks perfect for soaking up the flavors with warm bread.

Prep: 15 min
Cook: 20 min
Total: 35 min
Makes: 4 servings

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Steps

Before you start

Use eggs that are as fresh as possible for better poaching
Have all ingredients prepped and measured before you start—this dish comes together quickly
If using canned white beans, drain and rinse well to remove excess sodium

1
Build the aromatic base
- Heat the olive oil in a large 12-inch (30 cm) skillet over medium heat for 1 minute until shimmering.
- Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and just beginning to turn golden.
- Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Don't brown the garlic—it will taste bitter. Stir constantly once you add it.
2
Add spices and tomatoes
- Stir in the ground cumin, smoked paprika, and cayenne (if using).
- Cook for 30 seconds, stirring, until the spices bloom and release their aroma.
- Pour in the crushed tomatoes, scraping up any browned bits from the pan bottom.
- Stir well to combine.
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Ready when: Spices are fragrant and tomato sauce is fully incorporated
Tip: Blooming the spices in oil intensifies their flavor—don't skip this step.
3
Add beans and season
- Stir in the drained white beans.
- Add the kosher salt and freshly ground black pepper.
- Bring the sauce to a gentle simmer, stirring occasionally.
- Simmer uncovered for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
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Ready when: Sauce is gently simmering and beans are warmed through
Tip: Taste and adjust salt now—it's easier than correcting it after adding eggs.
4
Wilt the spinach
- Add the fresh spinach to the simmering sauce in handfuls, stirring gently as each batch wilts before adding the next.
- Once all the spinach is incorporated and wilted (about 1–2 minutes), taste the sauce and adjust seasoning if needed.
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Ready when: All spinach is wilted and deep green
Tip: Add spinach in batches so it wilts evenly without cooling the sauce too much.
5
Create wells for eggs
- Using the back of a spoon, gently push the bean and spinach mixture to the sides of the pan, creating 8 small wells or shallow depressions spread evenly across the sauce.
- The sauce should come about halfway up the sides of each well—you want enough liquid to partially poach the eggs but not so much they float.
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Ready when: Eight clear, evenly spaced wells are visible in the sauce
Tip: Work gently to avoid breaking up the beans. The wells help position eggs and keep them from sliding around.
6
Crack and nestle the eggs
- Crack one egg into a small bowl or cup, then gently slide it into one of the wells.
- Repeat with the remaining 7 eggs, working clockwise around the pan and spacing them evenly.
- Keep the heat at medium so the sauce simmers gently without boiling vigorously.
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Ready when: All 8 eggs are nestled in the sauce
Tip: Cracking each egg into a small bowl first prevents shell fragments from falling into the dish and lets you control the placement.
7
Poach the eggs
- Reduce the heat to medium-low and cover the skillet with a lid or loose foil.
- Simmer gently for 5–7 minutes, checking after 5 minutes by tilting the pan slightly and looking at an egg.
- The whites should be set and opaque, while the yolks should still jiggle slightly when the pan is gently shaken—this indicates a runny yolk.
- If the yolks feel firm when you gently touch them with a spoon, cook for 1–2 minutes more if you prefer firmer yolks.
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Ready when: Egg whites are opaque and set; yolks jiggle slightly when pan is shaken (or feel firm if you prefer fully cooked yolks)
Tip: Don't uncover the pan too often—each time you lift the lid, you release steam and slow the cooking. Check just once midway.
8
Finish and serve
- Remove from heat.
- If desired, scatter the fresh cilantro or parsley over the top.
- Serve the shakshuka in the skillet or carefully transfer to a shallow serving bowl, allowing each person to get eggs, beans, spinach, and sauce together.
- Accompany with warm flatbread, pita, or crusty bread for scooping and dipping.
- Drizzle with a little extra olive oil if you like.
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Ready when: Dish is ready to serve
Tip: Serve immediately while the sauce is still bubbling hot and eggs are warm—this is best eaten fresh.

Good to know

Tips

This dish is perfect for suhoor because the combination of protein (eggs and beans), fiber (spinach and beans), and healthy fat (olive oil and egg yolks) sustains energy through the fasting hours.
Adjust the spice level to your preference: reduce cayenne or omit it entirely for milder heat, or add a pinch more for those who love spice.
For extra richness and creaminess, stir a spoonful of thick yogurt or labneh into your portion just before eating.
If making this for multiple people at different times during suhoor, keep the base warm on low heat, then poach fresh eggs to order in the hot sauce.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat (stirring carefully to avoid breaking the eggs) or in a covered baking dish at 325°F (163°C) for 10–12 minutes until warmed through. The shakshuka will keep its flavor well, though the eggs will be fully set after reheating. Do not freeze, as the eggs will become rubbery upon thawing.

Substitutions

canned white beans (cannellini or Great Northern), drained and rinsed → chickpeas (garbanzo beans) or black-eyed peas. Chickpeas add earthiness; black-eyed peas are traditional in some regions. Use the same amount and adjust salt slightly if needed.
fresh spinach → Swiss chard, kale, or lacinato kale (roughly chopped). Heartier greens will take 1–2 minutes longer to wilt. Remove thick stems if using kale.
canned crushed tomatoes → 1 can (14.5 oz / 411 g) diced tomatoes blended smooth, or 2 cups fresh tomato purée. Fresh tomato sauce will make the dish slightly less concentrated; simmer for an extra 2–3 minutes to reduce if needed.
smoked paprika → ground coriander or Aleppo pepper. Coriander adds subtle citrus notes; Aleppo pepper is milder and slightly fruity, perfect for those who prefer less heat.