White Bean Shakshuka
I came home from vacation to cold air and an empty fridge—the exact opposite of the abundant island life I left behind. After a week of daily ocean swims, and meals that required zero thought beyond what sounded good in the moment, reality felt a little too real. So this week, I’m making shakshuka: a grounding, one-pan dish of eggs gently simmered in spiced tomatoes, served with crispy bread to scoop it all up.
Originally from North Africa, shakshuka was never meant to be complicated—it’s a “mix it all together” kind of meal, built from basic pantry ingredients and enjoyed straight from the pan. It’s simple, comforting, and exactly what I want when I’m easing back into my routine.
White Bean Shakshuka
Cook time: 10 MinTotal time: 10 Min
Ingredients
- 1 tsp olive oil
- 1–2 cups spinach
- 1/4 cup cannellini beans
- 1/4 teaspoon paprika
- 1/8 teaspoon cumin
- ¾ cup tomato sauce
- 2 eggs
- 1–2 tbsp goat cheese
- Salt + pepper, to taste
- Pinch of chili flakes (optional)
- Fresh parsley, chopped
- Bread, for serving
Instructions
- Heat olive oil in a small skillet over medium heat.
- Add the spinach and cook until just wilted, then stir in the white beans and spices.
- Add the tomato sauce and tet everything simmer for a few minutes until warmed through and slightly thickened.
- Season with salt, pepper, and chili flakes if you like a little heat.
- Make two small wells in the sauce and crack the eggs into them.
- Cover the pan and let the eggs cook until the whites are set but the yolks are still soft (or to your preference).
- Finish with crumbled goat cheese and a handful of fresh parsley.
- Serve straight from the pan with good bread for scooping.
