Shakshuka with Spinach and White Beans

Name: Shakshuka with Spinach and White Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoon (45 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, finely diced; 4 clove (20 g) garlic, minced; 1 teaspoon (2 g) ground cumin; 28 oz (800 g) canned whole tomatoes, crushed by hand; 15 oz (425 g) canned white beans (cannellini), drained and rinsed; 3 cup (90 g) fresh baby spinach; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); 8 whole large eggs; ½ cup (100 g) feta cheese, crumbled; ¼ cup (15 g) fresh parsley and cilantro, chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Mediterranean baked egg dish where eggs nestle into a gently simmered tomato sauce enriched with white beans and fresh spinach. Fragrant with cumin and garlic, it's finished with a sprinkle of feta and herbs. Serve with crusty bread for dunking.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 4 servings (2 eggs per person)

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Have all ingredients prepped and measured before you start
Use a skillet that is oven-safe (cast iron or stainless steel work well)

1
Sauté aromatics
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
- Add the minced garlic and cumin, stirring constantly, and cook for 1 minute until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant but not browned
Tip: Don't let the garlic brown, or it will become bitter.
2
Build the sauce
- Pour the crushed canned tomatoes (with their juices) into the skillet.
- Add the drained white beans and stir well to combine.
- Season with salt, black pepper, and red pepper flakes if using.
- Bring the sauce to a gentle simmer over medium heat, then reduce heat to medium-low and cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
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Ready when: Sauce is slightly thickened and coats the back of a spoon
Tip: Taste the sauce now and adjust seasoning before adding the eggs—it won't change much after that.
3
Fold in spinach
- Add the fresh baby spinach to the skillet in two batches, stirring each batch down until wilted before adding the next.
- This should take 2–3 minutes total.
- The spinach will reduce significantly.
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Ready when: All spinach is wilted and evenly distributed through the sauce
Tip: Add the spinach in batches to ensure even wilting without overcrowding the pan.
4
Make wells and add eggs
- Using the back of a spoon, gently create 8 small wells or indentations in the sauce, spacing them evenly around the skillet.
- Crack an egg into each well, being careful not to break the yolks.
- The eggs should nestle into the sauce so the whites are partially submerged.
- Season each egg lightly with salt and pepper.
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Ready when: All 8 eggs are in the skillet with unbroken yolks
Tip: Work gently when creating wells so you don't muddy the sauce. Cold eggs from the fridge may need a few extra minutes in the oven.
5
Bake to set eggsOven 375°F / 190°C
- Transfer the skillet to the preheated 375°F (190°C) oven and bake for 12–15 minutes, depending on how you like your eggs.
- Check around 12 minutes: the egg whites should be just set (opaque), while the yolks should still jiggle slightly when you gently shake the pan for runny yolks, or set completely if you prefer them firm.
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Ready when: Egg whites are opaque and set; yolks are runny (12 min) or firm (15 min) as desired
Tip: Oven temperatures vary, so check at 12 minutes. If you like fully cooked yolks, bake closer to 15 minutes. If the sauce looks too thin, bake an extra 2–3 minutes uncovered.
6
Finish and serve
- Remove the skillet from the oven and let it rest for 1–2 minutes.
- Scatter the crumbled feta and chopped fresh parsley and cilantro over the top.
- Drizzle with an extra splash of olive oil if desired.
- Serve directly from the skillet with crusty bread on the side for dipping.
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Ready when: Feta is scattered over the top and herbs are visible
Tip: Serve immediately while the yolks are still warm and runny for the best experience.

Good to know

Tips

For a spicier shakshuka, increase the red pepper flakes to ½ teaspoon or add a pinch of cayenne pepper.
If you don't have an oven-safe skillet, transfer the mixture to an oven-safe baking dish before adding the eggs and baking.
Serve shakshuka with warm pita bread, crusty sourdough, or za'atar-spiced bread for scooping up the yolk and sauce.
Make it a complete meal by serving alongside fresh salad (tomatoes, cucumber, olives) and a cool yogurt drink like ayran.

Make ahead

The tomato sauce with beans and spinach can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, then proceed with making the wells and adding eggs.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes, or on the stovetop over low heat in a skillet, stirring occasionally. The eggs will be fully cooked after reheating. Do not freeze.

Substitutions

canned white beans (cannellini) → canned chickpeas or black beans. Use the same amount, drained and rinsed. Chickpeas add nuttiness; black beans give earthiness.
fresh baby spinach → fresh kale, Swiss chard, or arugula. Use the same 3 cups (90 g). Kale and chard will take slightly longer to wilt (2–3 extra minutes); arugula wilts faster and will lose some peppery bite when cooked.
feta cheese → goat cheese or labneh. Use the same amount crumbled or dolloped. Goat cheese is tangy; labneh is creamier and milder.
ground cumin → ground coriander, paprika, or za'atar (use ½ tsp for za'atar). Coriander adds warmth; paprika adds sweetness and color; za'atar brings herbal complexity.