Description
Spinach and Feta Shakshuka is a vibrant and nutritious twist on the classic Middle Eastern dish, featuring sautéed leeks, tender baby spinach, cannellini beans, and fragrant spices, all simmered together and topped with perfectly cooked eggs and crumbled feta cheese. This colorful skillet meal is brightened with fresh dill, scallions, and a squeeze of lemon, making it a flavorful and wholesome option for breakfast, brunch, or a satisfying dinner.
Ingredients
Scale
Vegetables and Aromatics
- 2 Leeks, thinly sliced
- 2 cloves Garlic, minced
- 7 ounces Fresh Baby Spinach
- 2 Scallions, thinly sliced
- 2 tablespoons Fresh Dill, chopped (divided)
- 1/2 Lemon, juiced
Pantry Ingredients
- 1 tablespoon Olive Oil
- 1 cup Vegetable Broth
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 3/4 cup Cannellini (White Kidney) Beans, drained and rinsed
Dairy
- 3 ounces Feta Cheese, crumbled
Protein
- 6 Large Eggs
Instructions
- Prepare the vegetables: Thinly slice the leeks and scallions, and mince the garlic cloves to have all aromatics ready for cooking.
- Sauté leeks and garlic: Heat olive oil in a large shallow skillet or braiser over medium heat. Add sliced leeks and minced garlic, sautéing for 2-3 minutes until the leeks begin to soften and the garlic is fragrant.
- Add spices and broth: Stir in vegetable broth, ground cumin, ground coriander, kosher salt, and freshly ground black pepper. Let the mixture simmer for 4-5 minutes until the leeks are tender and most of the broth has evaporated, concentrating the flavors.
- Incorporate spinach: Add fresh baby spinach to the skillet and toss gently with the leeks and spices until the spinach is fully wilted and integrated.
- Add beans, dill, and lemon: Stir in the cannellini beans, one tablespoon of fresh dill, and squeeze in the fresh lemon juice, mixing everything to combine and heat through.
- Cook eggs: Create six indentations in the vegetable mixture and crack one large egg into each well. Evenly sprinkle crumbled feta cheese over the top. Cover the skillet and cook on medium heat for about 4-5 minutes until the egg whites are set but the yolks remain slightly runny and jiggle.
- Garnish and serve: Sprinkle the cooked shakshuka with the remaining tablespoon of fresh dill and the sliced scallions. Serve hot, ideally with toasted bread to scoop up the flavorful sauce and eggs.
Notes
- For a spicier variation, add a pinch of crushed red pepper flakes or a dash of hot sauce to the skillet while simmering the broth and spices.
- Use fresh baby spinach for best texture and flavor; frozen spinach is not recommended as it will release too much water.
- To make this dish vegan, omit eggs and feta, or substitute with tofu scramble and a vegan cheese alternative.
- Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 2 days but is best enjoyed fresh.
- Serve with crusty toasted bread, pita, or even over cooked grains like quinoa or rice for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: shakshuka, spinach shakshuka, feta shakshuka, vegetarian breakfast, Middle Eastern eggs, cannellini beans, healthy brunch, one pan meal
