This is our new favorite shakshuka: with spinach, butter beans, and harissa. The harissa adds a deliciously spicy flavor to this shakshuka. What else makes it so great? Creamy cheese, eggs, and butter beans, providing plenty of protein. Serve with (whole wheat) pita bread for a nutritious and complete meal. Enjoy!
Preparation
- Finely chop the onion and mince or press the garlic.
- Heat oil in a large frying pan or skillet, and sauté the onion until translucent. Gradually add the spinach, letting it wilt. Once the spinach is fully wilted, add the garlic and cook on low heat for a few more minutes.
- Add the diced tomatoes and harissa to the spinach, stirring briefly.
- Drain and rinse the butter beans, then add them to the pan. Mix the vegetables and beans well, seasoning with salt and pepper.
- Use a spoon to make 4 wells in the vegetable mixture. Crack an egg into each well. Cover the pan with a lid and let the eggs cook gently over low heat. After about 5 minutes, sprinkle the cheese over the eggs. Remove the lid if the mixture remains too wet. Season to taste with salt and pepper.
- Serve the shakshuka on plates and garnish with fresh dill.
Tips from the author
Delicious with (whole wheat) pita bread