Braised Eggs and Butterbean Shakshuka

This braised eggs and butterbean shakshuka or any variation of it, is what I make at the end of a long week, when the fridge is full of odds and ends. This version includes Butterbeans (or Cannelloni), Spinach, Peppers, Spring Onions, Feta and Eggs.  It is perfect for a weekend breakfast but is easy enough to make on weekdays too. 

Shakshuka is one of my favorite egg dishes. I believe it originally hails from North Africa (Tunisia), and has quickly become very popular all over the Middle East. People love it because it works for Breakfast, Lunch or Dinner but also because of those either runny or jammy egg yolks. YUM!

Butterbean Shakshuka

At this stage, you may think I am obsessed with eggs and you are right..I am. They are versatile and add so much flavour. I can't think of a savoury recipe that isn't improved with a fried/poached egg on top.

As I have mentioned before, Shakshuka is a recipe that is suitable for any time of the day. 

Shakshuka is usually made with plenty of tomato and pepper like in the version linked in the last paragraph. I also love this version that has a huge blob of Burrata on it or this version that is full of greens but doesn't taste salad-y.

Generally the eggs in Shakshuka, kind of poach away in a spiced tomato sauce. This version is very different and it is very very quick to make too. I mean Shashuka can be quick but I prefer tomato based sauces to simmer for a while.

Adding butter beans makes this an even heartier dish and it is oh so delicious. 

It is perfect served with crusty white bread as are all egg based meals in my life apparently. 

How to make Butterbean and Feta Shakshuka

Shakshuka requires very little effort or equipment to make! WIN WIN!

It starts with sauteing some spring onions. You can use white onions, red onions, leeks, celery or even shallots instead.  

 

You then add some peppers. I prefer red but sometimes I just use up whatever is in the freezer. 

 

Then you add Garlic Powder, Chilli Flakes, Smoked Paprika, Salt and Pepper.

 

After that the butterbeans are added and cooked for a couple of minutes.

 

Then the spinach. Once wilted, a little lemon is squeezed over it.

 

Eggs are then cracked and added into wells in the spinach. Feta is crumbled over. Seasoning is added again. The seasoning here is crucial to a good overall dish. So check it again at the end before serving.

 

Then the eggs are covered to poach for 5 minutes. That's it!

• Leeks, Celery, Red Onion, White Onion or Shallots can be used in place of the Spring Onions. I would recommend cooking out white or red onions for much longer. Up to 10 minutes over low. 
• You can add in any leftover meat with the eggs.
• You can add any cheese that you like although i would say don't put in anything to overpowering or something that will just fall apart.
• You can use any other tinned beans.
• You can add any vegetables you like - Broccoli, Brussel Sprouts, Asparagus, Tomatoes, Mixed Veg like corn, peas, green beans. Pickled Jalapeños added at the end work well too.
• Feel free to add any herbs and spices you like. Adding Cumin Seeds in at the beginning with the oil works really well.

More recipes for egg lovers:

Easy Soft Boiled Eggs and Avocado Toast

Indian Masala Egg Muffins

Egg, Mushroom, Potato and Spinach Hash

Middle Eastern Shakshuka with Burrata or Feta

Green Shakshuka

Menemen – Turkish Scrambled Eggs

Shakshuka

Turkish Cilbir – Poached Eggs in Yoghurt

And yes..there are loads more egg recipes coming.. 😛 

*if you make this recipe, please leave a comment and/or give this recipe a rating or tag us on Social Media! i love to hear from you guys! – safira 

5 from 6 votes

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Braised Eggs and Butterbean Shakshuka

This braised eggs and butterbean shakshuka or any variation of it, is what I make at the end of a long week, when the fridge is full of odds and ends. This version includes Butterbeans (or Cannelloni), Spinach, Peppers, Spring Onions, Feta and Eggs.  It is perfect for a weekend breakfast but is easy enough to make on weekdays too. 

Course Breakfast, Breakfast/Brunch

Cuisine African, british, Middle Eastern, Tunisian

Keyword Eggs, Shakshuka

Cook Time 13 minutes

Total Time 13 minutes

Servings 4

Calories 200 kcal

Author Safira

Ingredients

• 1 tbsp Oil
• 2 Spring Onions sliced finely
• 1 Romano Red Pepper sliced into chunks
• 1 tbsp Garlic granules
• Pinch Chilli Flakes
• 1 tsp Smoked Paprika
• Salt and Pepper
• 400 g Butterbeans tin drained
• Large Handful Spinach
• 1/2 Lemon Juice only
• 3 Eggs
• 75 g Feta Crumbled

Instructions

1. Add oil to a pan over high heat. Once hot, add spring onions. Saute for 1 minute.

2. Stir in the red peppers, garlic granules, chilli flakes, smoked paprika, salt and pepper. Turn the heat down to medium/low. Cook for 2 minutes.

3. Add the butterbeans and cook for 2 minutes before adding in the spinach.

4. Once the spinach wilts (this will only take a minute), squeeze in the lemon and create 3 spaces in the spinach with a wooden spatula.

5. Crack the eggs into the gaps and crumble over the feta.

6. Add a little seasoning and chili flakes to each egg. (Optional)

7. Turn the heat down to low and cover. Allow the eggs to poach for 5 minutes. Serve with crusty bread!

Recipe Notes

1. This recipe is easily adaptable. You can add anything to change it up. Good choices are:

• • Leeks, Celery, Red Onion, White Onion or Shallots can be used in place of the Spring Onions. I would recommend cooking out white or red onions for much longer. Up to 10 minutes over low. 
  • You can add in any leftover meat with the eggs.
  • You can add any cheese that you like although i would say don't put in anything to overpowering or something that will just fall apart.
  • You can any other tinned beans.
  • You can add any vegetables you like - Broccoli, Brussel Sprouts, Asparagus, Tomatoes, Mixed Veg like corn, peas, green beans. Pickled Jalapeños added at the end work well too.
  • Feel free to add any herbs and spices you like. Adding Cumin Seeds in at the beginning with the oil works really well.
  • After adding the spinach, you can add some flavoured stock (around 75 ml) and reduce that down before adding the eggs. Do take into consideration that you may need to adjust the salt level if you add stock though.

    2. Check the seasoning  before serving. It makes all the difference. 

 

 

Nutrition Facts

Braised Eggs and Butterbean Shakshuka

Amount Per Serving

Calories 200 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 125mg42%

Sodium 1036mg45%

Potassium 510mg15%

Carbohydrates 4.5g2%

Fiber 1g4%

Sugar 1.5g2%

Protein 30g60%

Vitamin A 2254IU45%

Vitamin C 34mg41%

Calcium 120mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.