I’ve always loved a classic shakshuka. That rich, spiced tomato sauce with perfectly poached eggs is just pure comfort. But as a recipe developer, I’m always thinking, “How can I make this even better?”
Sometimes, the classic version leaves me wanting a little… more. Something with more staying power to really carry me through a busy day. I was thinking about hearty Tuscan flavors—creamy cannellini beans, fresh zucchini, nourishing greens—and had a “what if” moment. What if I combined them?
The result is this Sun-Drenched Tuscan Shakshuka. It has all the saucy, aromatic goodness of the original, but it’s elevated into a truly complete, satisfying meal that is packed with protein and fiber.
A Complete, Hearty Meal in One Skillet
What I adore about this Tuscan Shakshuka recipe is that it’s a true one-pan wonder. You’re not just getting eggs and sauce; you’re getting a skillet loaded with whole-food ingredients.
- The Beans: Creamy cannellini beans add a fantastic source of plant-based protein and fiber, making the dish incredibly satisfying.
- The Veggies: Diced zucchini and bell peppers melt into the sauce, while handfuls of fresh spinach wilt in at the end for a vibrant finish.
- The Flavor: Smoked paprika, cumin, and coriander build a deep, aromatic base without needing a lot of salt. The final touch of fresh lemon, dill, and parsley makes the entire dish bright and fresh.
It’s one of my favorite ways to start the day, but it’s also hearty enough for a fantastic lunch or quick dinner. If you love savory, egg-centric breakfasts like this, you should also check out my Mediterranean Egg Muffins (So Fluffy & Delicious!) for a great grab-and-go option.
How This Tuscan Shakshuka Comes Together
Even though the ingredient list looks robust, the process is simple and straightforward. It’s all about building layers of flavor in your skillet.
First, you build the base. Sauté the onions, peppers, and zucchini until they’re soft and sweet. This is where the first layer of flavor comes from.
Next, bloom the spices. Add the garlic and all those wonderful dried spices (paprika, cumin, coriander) and toast them for just under a minute. This is a crucial step! It wakes up their flavor and makes the whole dish more aromatic.
Then, simmer the sauce. Stir in the tomatoes, cannellini beans, and bay leaf. Let this simmer for a good 15 minutes. This is when all those individual ingredients meld into a rich, cohesive sauce. If it looks a little thin, just let it simmer uncovered for a few extra minutes to thicken up.
Finally, add the eggs. Once the sauce is perfect, you’ll stir in the spinach, make little wells, and crack your eggs right in. Cover the pan, and in 5-7 minutes, you’ll have perfectly jammy yolks. A big finish of fresh herbs, lemon zest, and a drizzle of good olive oil is all it needs.
My Top Tips & Variations
Here are a few pointers and swaps I’ve learned from making this recipe again and again:
- Control Your Yolks: The 5-7 minute cook time is for “jammy” yolks (my favorite). If you prefer a firmer, fully-set yolk, just let them cook for 8-9 minutes.
- A Note on Salt: This recipe is designed to be flavorful without much sodium. If you do want that little flavor pop, I recommend skipping salt in the sauce and adding just a tiny pinch of flaky sea salt directly on the egg yolks right before serving.
- Swap Your Greens: No spinach? Chopped kale (like Lacinato) is a great, hearty substitute. Just be sure to add it along with the tomatoes so it has time to soften fully.
- Make-Ahead Sauce: The tomato and bean base (everything before the eggs) can be made up to 3 days in advance. Just store it in the fridge, reheat gently in the skillet, and then poach your eggs fresh.
A Few Common Questions
What makes this shakshuka “Tuscan”?
Classic shakshuka typically features a spiced tomato and pepper sauce. This Mediterranean breakfast recipe gets its “Tuscan” inspiration from the addition of ingredients common in that region of Italy: creamy cannellini beans, tender zucchini, and fresh herbs like parsley.
What do I serve with this?
Honestly, it’s a complete meal all by itself! The protein and fiber from the beans, eggs, and veggies make it very nourishing. That said, a slice of crusty, whole-grain bread for dipping into that amazing sauce is practically mandatory. For a larger meal, it’s wonderful alongside a simple arugula salad dressed with lemon and olive oil.
Sun-Drenched Tuscan Shakshuka with Spinach & Zucchini
Equipment
- Large (12-inch) skillet or Dutch oven with a tight-fitting lid
- Chef's knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 3 tbsp extra virgin olive oil divided
- 1 large yellow onion thinly sliced
- 1 red bell pepper cored and diced
- 1 green bell pepper cored and diced
- 1 medium zucchini diced
- 4 cloves garlic minced
- 1 ½ tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp red pepper flakes or to taste
- 2 28-ounce cans no-salt-added diced tomatoes, undrained
- 2 15-ounce cans low-sodium or no-salt-added cannellini beans, rinsed and drained
- 1 bay leaf
- 5 ounces fresh baby spinach
- 6 large eggs
- Freshly ground black pepper
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- Zest and juice of ½ lemon
Instructions
- In a large 12-inch skillet, heat 2 tbsp olive oil over medium heat. Add onion; cook 5–7 minutes until softened and translucent.
- Add red and green bell peppers and zucchini; cook 8–10 minutes, stirring, until tender and lightly browned.
- Add garlic, smoked paprika, cumin, coriander, and red pepper flakes; stir constantly for 45 seconds until fragrant, then mix through vegetables.
- Add tomatoes with juices, cannellini beans, bay leaf, and black pepper; stir, scraping up browned bits.
- Bring to a vigorous simmer, reduce heat to low, cover, and simmer 15 minutes to meld flavors and slightly thicken. If the sauce is thin, uncover and simmer 5–10 minutes more to reduce.
- Remove lid and bay leaf. Stir in spinach until wilted. Make six small wells; crack one egg into each.
- Reduce heat to maintain a gentle simmer; cover and cook 5–7 minutes for set whites and jammy yolks, or 8–9 minutes for fully set yolks. Remove from heat. Zest the lemon over the dish, drizzle with remaining 1 tbsp olive oil, add lemon juice, and garnish with parsley and dill. Serve immediately.
Notes
- A Touch of Salt: For those who prefer it, a tiny pinch of flaky sea salt directly on the egg yolks just before serving adds a targeted flavor pop without impacting the low-sodium profile of the overall dish.
- Serving Suggestion: Enjoy this dish on its own or with a side of whole-grain crusty bread for dipping. A simple arugula salad with a lemon-tahini vinaigrette makes a perfect accompaniment for a complete meal.
Nutrition Facts
Per serving: 1/6 of recipe- Calories: 311 kcal
- Total Fat: 13.5 g
- Saturated Fat: 2.8 g
- Sodium: 164 mg
- Total Carbohydrates: 32.5 g
- Dietary Fiber: 9.6 g
- Total Sugars: 11.4 g
- Added Sugars: 0 g (all sugars naturally occurring)
- Protein: 16.2 g
This recipe is such a great example of how you can eat vibrant, satisfying, and nourishing food any time of day. It’s become a staple in my home, and I hope you love this delicious Tuscan Shakshuka recipe as much as I do!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.
