Back

Shakshuka

Time
35 min
Servings
4

This is our new favourite shakshuka: spinach, butter beans and a kick of harissa! The harissa brings a lovely warmth and spice, while creamy cheese, eggs and butter beans add plenty of protein. Serve it up with wholemeal pitta for a wholesome, satisfying meal.

lets get
cooking

Ingredients
  • 1 onion
  • 2 cloves garlic
  • 400g spinach
  • 400g (1 tin) chopped tomatoes
  • 2 tbsp harissa
  • 225g (1 tin) butter beans
  • Salt and pepper
  • 4 eggs
  • 100 grams grated cheese of choice
  • Fresh dill for garnish
Contributor
Profile picture
JoorKitchen
Preparation
  • Prep the veg:
    Finely chop the onion and mince or crush the garlic.
  • Start cooking:
    Heat a splash of oil in a large frying pan or skillet. Sauté the onion until soft and translucent. Gradually add the spinach, letting it wilt. Once wilted, add the garlic and cook gently for a couple of minutes.
  • Add flavour:
    Stir in the chopped tomatoes and harissa. Cook briefly to combine.
  • Add the beans:
    Drain and rinse the butter beans, then add them to the pan. Mix everything well and season with salt and pepper.
  • Add the eggs:
    Make 4 little wells in the mixture with a spoon and crack an egg into each one. Cover with a lid and cook gently over a low heat. After about 5 minutes, sprinkle the cheese over the eggs. Remove the lid if the mixture looks too wet. Season again if needed.
  • Serve:
    Spoon the shakshuka onto plates and garnish with fresh dill. Enjoy with warm wholemeal pitta.
Contributor
Profile picture
JoorKitchen