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.
Servings 6
Calories 311kcal
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 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
- Aromatic Foundation: In the large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
- Building the Vegetable Base: Add the diced red pepper, green pepper, and zucchini to the skillet. Continue to cook for another 8-10 minutes, stirring periodically, until the vegetables are tender and lightly browned.
- Blooming the Spices: Add the minced garlic, smoked paprika, cumin, coriander, and red pepper flakes to the center of the pan. Stir constantly for 45 seconds until fragrant. Immediately mix the spices throughout the vegetables.
- Unifying the Stew: Pour in the two cans of no-salt-added tomatoes with their juices. Add the rinsed cannellini beans and the bay leaf. Season generously with freshly ground black pepper. Stir everything to combine, scraping up any browned bits from the bottom of the pan.
- Deepening the Flavors: Bring the sauce to a vigorous simmer, then reduce the heat to low. Cover the skillet and let it gently simmer for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Wilting the Greens & Poaching the Eggs: Remove the lid and the bay leaf. Add the fresh spinach by the handful, stirring it into the hot sauce until it wilts completely. Using the back of a spoon, create six small wells in the surface of the stew. Carefully crack one egg into each well.
- Final Cook & Garnish: Cover the skillet again and cook for 5-7 minutes, or until the egg whites are fully set but the yolks remain jammy and runny. Remove from heat. Zest the half lemon directly over the dish. Drizzle with the remaining 1 tablespoon of olive oil and the lemon juice. Garnish generously with the fresh 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