Go Back
+ servings
Eggs, Spinach, Butterbeans and Peppers in a dark pan

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


  • 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


  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.