White Bean & Spinach Shakshuka with Feta Power Pack

Shakshuka gets a protein-boosted makeover in this viral Pinterest twist! Creamy white beans and fresh spinach bulk up the classic tomato base, while baked eggs and tangy feta deliver 25g protein per serving. Perfect for brunch or dinner—this one-pan wonder satisfies hunger in just 35 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 can (28oz) crushed tomatoes
• 1 can (15oz) white beans, drained
• 2 cups fresh spinach
• 4 large eggs
• 1/2 cup crumbled feta
• Fresh parsley for garnish
• Salt & pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in large oven-safe skillet over medium heat.
3. Sauté onion 3 minutes until translucent. Add garlic, paprika, and cumin; cook 1 minute until fragrant.
4. Pour in crushed tomatoes, stir well. Simmer 5 minutes.
5. Fold in white beans and spinach; cook until spinach wilts (2 minutes). Season with salt/pepper.
6. Create 4 wells in sauce with spoon. Crack eggs into each well.
7. Transfer skillet to oven. Bake 8-10 minutes until egg whites set but yolks remain runny.
8. Remove from oven, sprinkle feta and parsley over top.
9. Serve directly from skillet with whole grain toast for dipping.

Chef's Note

For extra creamy yolks, remove skillet when whites are just set—residual heat will finish cooking. Double the beans for added fiber!

Make-Ahead Tips

Prepare sauce (steps 1-5) up to 2 days ahead. Reheat before adding eggs.

Substitutions

Chickpeas for white beans | Kale for spinach | Goat cheese for feta