Easy Shakshuka Recipe with Spinach & White Beans – The Schmidty Wife: Easy Shakshuka with Spinach and White Beans

My First Shakshuka

I first had shakshuka at my neighbor’s house. She was from Tunisia. The smell alone made my stomach growl. I watched her crack eggs right into the red sauce. I thought it was magic.

I asked for her recipe right away. She smiled and said, “You make it your own, Anna.” That’s why I love this dish. It’s a story in a pan. What’s a food that reminds you of a friend?

Why This Supper is Special

This meal is cozy and strong. The beans and eggs give you good protein. It keeps you full for hours. The tomatoes and spinach are full of good things for your body.

But it’s more than that. Cooking one pan for everyone feels good. You gather around the skillet. You share bread. That matters. It turns dinner into together time.

Let’s Build the Flavor

Heat your oil in a big skillet. Toss in your onion. Cook it until it’s soft and sweet. Then add the garlic. Doesn’t that smell amazing? It only needs 30 seconds.

Now, the fun part. In go the tomatoes, beans, and spices. The smoked paprika is the secret. It makes it taste warm, like a campfire. Fun fact: The name “shakshuka” means “a mixture” in Arabic! Let it bubble for a few minutes.

The Magic Egg Step

Pile the fresh spinach on top. Watch it wilt down into the sauce. It turns bright green. Now, turn the heat to medium. Make four little holes with your spoon.

Carefully crack an egg into each hole. Put the lid on. Let it cook until the eggs are just right for you. I like my yolks runny. Do you like runny or firm yolks?

Finish With a Flourish

Take the pan off the heat. Now, sprinkle on the feta and parsley. The white feta and green parsley make it so pretty. The salty feta is the perfect touch. I still laugh at how I used to forget the garnish.

Serve it right from the pan. You must have bread for dipping. It’s the best part. Tear off a piece and scoop up the sauce. What’s your favorite bread for dipping?

Ingredients:

Ingredient	Amount	Notes
Olive oil	2 teaspoon
Onion	1 medium	diced
Garlic	4 cloves	minced
Diced tomatoes	2 (15oz) cans
Great northern beans	1 (15oz) can	drained
Smoked paprika	1 teaspoon
Oregano	1/2 teaspoon
Spinach	2 cups	packed
Eggs	4 large
Low-fat feta crumbles	1/4 cup
Fresh parsley	2 tablespoons	chopped

My Cozy Skillet Shakshuka

Hello, my dear! Let’s make a cozy supper. This is shakshuka. It’s a warm, tomatoey hug in a pan. I first had it at my neighbor’s house years ago. I still laugh at that. I asked for the recipe right away! It’s perfect for a lazy evening. You just need one big skillet. Doesn’t that smell amazing?

We’ll add spinach and white beans to mine. It makes it hearty and good for you. The beans are so creamy. They just melt into the sauce. The eggs cook right on top. You get a wonderful, runny yolk. It’s magic for dipping your bread. Are you ready? Let’s begin.

Step 1

Warm your oil in a big skillet. A cast-iron one is my favorite. It makes everything taste so homey. Add your diced onion. Cook it until it’s soft and smells sweet. This takes just a few minutes. Now stir in the minced garlic. (A hard-learned tip: don’t let the garlic burn! It turns bitter fast.)

Step 2

Time for the good stuff! Pour in the two cans of tomatoes. Add the drained beans, smoked paprika, and oregano. Give it a good stir. I love the color the paprika makes. Let it bubble for a few minutes. The sauce will thicken up a little. This is the base of our dish.

Step 3

Pile all that fresh spinach on top. It looks like a mountain! Gently mix it into the hot sauce. Watch the leaves wilt down. It’s like they’re disappearing into a red forest. In just a few minutes, it’s all mixed in. Do you have a favorite green to add? Spinach or kale? Share below!

Step 4

Turn the heat down to medium. Now, take a big spoon. Make four little nests in the sauce. Crack an egg into each well. Be careful with the shells! Cover the skillet with a lid. Let the eggs cook for about five minutes. You want the whites to be set.

Step 5

Take the pan off the heat. Sprinkle the feta and fresh parsley all over. The salty feta is the best part. It makes the tomatoes sing. Serve it right from the skillet at the table. Everyone can dig in. It feels so special that way.

Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Brunch

Three Fun Twists to Try

This recipe is like a friendly canvas. You can paint it with different flavors! Here are three ideas I love. They make it feel new again. Try one next time you make it.

• The Spicy Kick: Add a diced jalapeño with the onion. A pinch of red pepper flakes works too.
• The Garden Harvest: In summer, add diced zucchini or bell peppers. They add a sweet crunch.
• The Creamy Dream: Swap the feta for spoonfuls of creamy goat cheese. It gets wonderfully melty.

Which one would you try first? Comment below!

How to Serve Your Shakshuka

This dish is all about sharing. I love to put the whole skillet in the middle of the table. Have a big loaf of crusty bread for tearing. Or serve it over a bowl of fluffy rice. It soaks up the sauce so well. A simple green salad on the side is perfect too.

For a drink, I think of contrast. A cold glass of lemonade or sparkling water is lovely. For the grown-ups, a light, crisp white wine pairs beautifully. It cuts through the rich tomatoes. Which would you choose tonight?

Keeping Your Shakshuka Cozy for Later

Let’s talk about saving some for tomorrow. This dish keeps well in the fridge for three days. Just let it cool first. Then pop it in a sealed container.

You can freeze the tomato and bean base too. I freeze it before adding the eggs. Thaw it overnight in your fridge when you’re ready. Then reheat it in a pan and add fresh eggs.

I once reheated it too fast on the stove. The beans got a little mushy. Now I warm it gently over medium-low heat. A splash of water helps it not stick.

Batch cooking matters for busy weeks. It means a warm, healthy dinner is always minutes away. It turns cooking from a chore into a gift for your future self. Have you ever tried storing it this way? Share below!

Simple Fixes for Shakshuka Hiccups

Sometimes our cooking needs a little help. Here are three common fixes. First, your sauce is too watery. Just let it simmer a few minutes longer. The extra liquid will cook off.

Second, the eggs are overcooking. I remember when my yolks were hard as rocks. Keep the heat at medium once you add them. Cover the pan and watch closely after four minutes.

Third, the dish tastes a bit flat. This matters because flavor brings joy. A pinch more salt or a squeeze of lemon can fix it. Fun fact: Smoked paprika gets its flavor from peppers dried over oak fires.

Solving small problems builds your cooking confidence. You learn to trust your own taste. That is the best kitchen skill of all. Which of these problems have you run into before?

Your Shakshuka Questions, Answered

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Just serve it with gluten-free bread or rice.

Q: Can I make it ahead?
A: You can make the tomato bean base a day early. Store it in the fridge. Add and cook the eggs just before serving.

Q: What can I swap for spinach?
A: Chopped kale or Swiss chard work great. You could even use frozen spinach, thawed and drained.

Q: Can I double the recipe?
A: Absolutely. Use your biggest, deepest skillet. You may need to cook it a little longer.

Q: Any optional tips?
A: A dollop of plain yogurt on top is lovely. It adds a nice creamy, tangy finish. Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy, one-pan meal. It always makes my kitchen smell wonderful. I think food tastes better when it’s shared.

I would love to see your creation. Your version might give me a new idea. Sharing recipes connects us all. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. I’m so glad you’re here. Now, go enjoy that warm, saucy, delicious shakshuka.

Happy cooking!
—Anna Whitmore.