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    Home » Recipes

    9th March 2020 Breakfast

    Home » Recipes

    Braised Eggs and Butterbean Shakshuka

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    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. 

    Eggs, Spinach, Butterbeans and Peppers in a dark pan

    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.  
    Spring Onions in oil in frying pan
     
    You then add some peppers. I prefer red but sometimes I just use up whatever is in the freezer. 
    Peppers and spring onions in pan with oil
     
    Then you add Garlic Powder, Chilli Flakes, Smoked Paprika, Salt and Pepper.
    Spices added to veg in pan
     
    After that the butterbeans are added and cooked for a couple of minutes.
    Beans added to pan
     
    Then the spinach. Once wilted, a little lemon is squeezed over it.
    Spinach added to pan
     
    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.
    Eggs cracked into wells in pan
    Feta added to pan
     
    Then the eggs are covered to poach for 5 minutes. That's it!
    Showing jammy eggs in Shakshuka
     

    Variations

    This recipe is so 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 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 

     

    Eggs, Spinach, Butterbeans and Peppers in a dark pan
    5 from 6 votes
    Print

    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.

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    1. Kacey Perez says

      March 09, 2020 at 12:11 pm

      So easy and healthy! I think I might try this one out next weekend. Always looking for something new to make for the family on those weekend mornings.

      Reply
      • Safira says

        March 10, 2020 at 7:48 am

        A great option!

        Reply
    2. Danielle Wolter says

      March 09, 2020 at 12:14 pm

      5 stars
      This sounds incredible! I just love butter beans and this is the perfect way to use them, Can't wait to try it!

      Reply
      • Safira says

        March 10, 2020 at 7:47 am

        Great, hope you love it!

        Reply
    3. Jen says

      March 09, 2020 at 1:11 pm

      5 stars
      This was absolutely delicious and the perfect way to start the day! Love how easy this is to change up depending on what I have on hand too.

      Reply
      • Safira says

        March 10, 2020 at 7:47 am

        Glad you liked it. Yes love that it is so versatile!

        Reply
    4. Jenn says

      March 09, 2020 at 1:16 pm

      5 stars
      I love shakshuka and am intrigued by this less tomato-y version. Love that there are fiber rich beans in it. Will be making this dish this weekend!

      Reply
      • Safira says

        March 10, 2020 at 7:24 am

        Hope you love it. I love both versions!

        Reply
    5. Rizwana says

      March 11, 2020 at 7:51 am

      5 stars
      Looks so good...going to give it a try this weekend 🙂

      Reply
      • Safira says

        March 11, 2020 at 7:54 am

        Hope you love it riz. Danke!

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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