Spinach & White Bean Shakshuka
Method
Build the base: Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 4–5 minutes until softened. Add the garlic, cumin, smoked paprika, turmeric and chilli flakes. Cook for 30 seconds until fragrant.
Simmer: Add the chopped tomatoes and white beans. Season with salt and black pepper and simmer uncovered for 7–8 minutes, allowing the sauce to thicken slightly.
Add the spinach: Stir in the spinach and cook for 1–2 minutes until wilted.
Cook the eggs: Make three small wells in the sauce and crack an egg into each. Cover and cook for 4–6 minutes, until the whites are set and the yolks remain slightly runny.
Finish: Scatter with feta and fresh parsley. Serve immediately with whole-grain sourdough or enjoy on its own.
Vegan option: Replace the eggs with 180 g firm tofu, crumbled and seasoned with ½ tsp turmeric, black pepper and 1 tbsp nutritional yeast. Replace the feta with 40 g vegan feta or additional nutritional yeast. A colourful, protein-rich breakfast combining creamy white beans, spinach, tomatoes and antioxidant-rich spices. The combination of beans and eggs provides lasting protein and fibre, while olive oil, turmeric and vegetables make this a nourishing anti-inflammatory-inspired start to the day.
Nutrition Facts
Per serving
