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 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