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Sun-Drenched Tuscan Shakshuka with Spinach & Zucchini

A visually stunning, deeply flavorful shakshuka that marries North African tradition with the heart of the Mediterranean. By building a rich, salt-free tomato base and weaving in tender zucchini and spinach, this dish delivers robust nutrition and satisfaction. Creamy cannellini beans and perfectly poached eggs make it a complete, vibrant meal for any time of day.

  • Total Time50 minutes
  • Yield6 servings 1x

Ingredients

Scale
  • 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

  1. In a large 12-inch skillet, heat 2 tbsp olive oil over medium heat. Add onion; cook 5–7 minutes until softened and translucent.
  2. Add red and green bell peppers and zucchini; cook 8–10 minutes, stirring, until tender and lightly browned.
  3. Add garlic, smoked paprika, cumin, coriander, and red pepper flakes; stir constantly for 45 seconds until fragrant, then mix through vegetables.
  4. Add tomatoes with juices, cannellini beans, bay leaf, and black pepper; stir, scraping up browned bits.
  5. 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.
  6. Remove lid and bay leaf. Stir in spinach until wilted. Make six small wells; crack one egg into each.
  7. 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 recipe): Calories: 311 kcal | Total Fat: 13.5 g (Saturated Fat: 2.8 g) | Total Carbs: 32.5 g (Dietary Fiber: 9.6 g, Total Sugars: 11.4 g, Added Sugars: 0 g) | Protein: 16.2 g | Sodium: 164 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Cuisine: Mediterranean

Nutrition

  • Calories: 311

Find it online: https://dietareas.com/2025/09/14/mediterranean-shakshuka-recipe-rich-heart-healthy-so-easy/