I’ve always loved a classic green shakshuka, but my issue was that it often felt… incomplete. It was delicious, yes, but I’d find myself looking for a snack an hour later. That’s the “data-tracker” side of my brain kicking in—I need meals that are truly satisfying and provide lasting energy.
This recipe is the solution. The “aha!” moment was mashing cannellini beans directly into the vegetable base. It creates this incredible, creamy, savory foundation that transforms the dish from a light breakfast into a genuinely hearty, one-pan meal. It’s packed with plant-based protein and fiber, and the flavor from the za’atar, lemon, and fresh herbs is just stunning.
More Than Just Greens: A Truly Satisfying One-Pan Meal
This isn’t your typical shakshuka. The combination of shaved Brussels sprouts (which get wonderfully caramelized) and grated zucchini provides a fantastic green base. But the magic is the mashed cannellini beans.
They add substance and a wonderful, creamy texture that beautifully supports the perfectly cooked eggs.
It’s a complete meal in a single skillet, hitting all the notes I look for: high in protein, loaded with fiber, and built on those smart, Mediterranean, whole-food ingredients. It’s the kind of meal that feels both nourishing and incredibly comforting.
We love this green version, but if you’re in the mood for a classic, The Ultimate Mediterranean Shakshuka Recipe with a rich tomato base is always a fantastic choice.
A Quick Walkthrough: Building the Perfect Base
This comes together faster than you’d think. The process is all about building layers of flavor in one pan.
- You’ll start by sautéing the onions, then garlic. The key next step is cooking the shaved Brussels sprouts until they’re tender and starting to brown—that caramelization is pure flavor.
- Once the veggies are soft, you’ll stir in the grated zucchini and spices (cumin and za’atar) to toast them. This is also when you’ll stir in your mashed cannellini beans. This thickens everything up and creates the “ledge” for the eggs.
- Wilt in the spinach, make three little wells, and crack in your eggs. Cover and let them cook to your preference. I pull mine when the whites are just set, as they’ll keep cooking in the hot skillet.
The technique of poaching eggs in a savory base is so versatile. If you love this one-pan style, you should also try this cozy Mediterranean ratatouille with eggs for a weekend dinner.
A Few Tips for Shakshuka Success
Topping & Serving Ideas
This dish is fantastic as-is, but it’s even better with a slice of crusty, toasted sourdough for dipping into the runny yolks and creamy bean base. A simple side of sliced avocado (as noted in the recipe) adds a lovely, cooling contrast.
Ingredient Notes
- The Beans: Don’t skip mashing the cannellini beans! This is what gives the dish its unique, hearty structure. You can use a fork or a potato masher.
- The Greens: No Brussels sprouts? You could finely chop kale (massage it a bit first) or even asparagus when it’s in season. The goal is a sturdy green that can hold up to cooking.
- The Herbs: The combination of cilantro and dill with the final lemon zest makes this dish pop. If you’re not a cilantro fan, fresh parsley is a great substitute.
Quick FAQs
What can I serve with this green shakshuka?
Honestly, it’s a complete meal on its own! The combination of protein (eggs and beans), fiber (all the veggies), and healthy fats makes it incredibly balanced. All you really need is a good piece of crusty bread or a warm pita for dipping.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The eggs will, of course, cook through and won’t be runny upon reheating. Reheat gently in a saucepan over low heat or in the microwave until just warm.
Can I make this vegan?
Absolutely. As noted in the recipe card, you can simply omit the eggs. The cannellini bean and vegetable base is so hearty and flavorful that it makes a fantastic vegan stew on its own. I’d top it with some toasted almonds for crunch.
Emerald Garden Shakshuka with Cannellini Beans and Herbs
Equipment
- 10-inch cast-iron or oven-safe skillet
- Lid for skillet
- Spatula
- Small Bowl
Ingredients
- 1.5 tbsp extra-virgin olive oil
- 1/2 medium yellow onion finely diced
- 4 cloves garlic minced
- 250 g about 9 oz Brussels sprouts, finely shaved or shredded
- 1 medium zucchini about 200 g, grated
- 1 15-oz can cannellini beans, rinsed and drained
- 1 tsp ground cumin
- 1 tsp za’atar spice blend
- 1/4 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 85 g about 3 cups fresh baby spinach
- 3 large eggs
- Zest of 1 lemon
For Garnish
- 1/4 cup fresh cilantro roughly chopped
- 2 tbsp fresh dill roughly chopped
- 1/2 medium avocado thinly sliced
Instructions
- Heat the olive oil in the skillet over medium heat. Add the onion and sauté 4–5 minutes until softened and translucent. Stir in the garlic and cook 1 minute until fragrant.
- Add the Brussels sprouts; cook 5–6 minutes, stirring occasionally, until tender and lightly caramelized. Add zucchini, cumin, za’atar, salt, and pepper; cook 2 minutes, stirring to toast the spices and drive off excess moisture.
- While the vegetables cook, mash the cannellini beans in the small bowl to a coarse purée. Stir the beans into the skillet to form a thick, cohesive base; cook 2 minutes.
- Add the spinach in handfuls, stirring just until wilted, 1–2 minutes. Reduce heat to low. Use a spoon to make three evenly spaced wells in the mixture.
- Crack one egg into each well. Cover with the lid and cook 4–6 minutes, until whites are set and yolks are still runny (cook 1–2 minutes longer for firmer yolks).
- Remove from heat. Sprinkle lemon zest, cilantro, and dill over the top. Arrange avocado slices and serve hot from the skillet.
Notes
- Egg Doneness: The residual heat in a cast-iron skillet will continue to cook the eggs. Remove the pan from the heat just before the eggs reach your desired doneness for the perfect runny yolk.
- Make it Vegan: To adapt this recipe, simply omit the eggs. The cannellini bean base is hearty enough to stand on its own. For extra texture, top with crumbled tofu feta or a sprinkle of toasted almonds.
Nutrition Information
(per serving)- Calories: 365 kcal
- Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 37 g
- Dietary Fiber: 12 g
- Total Sugars: 4 g
- Added Sugars: 0 g
- Protein: 17 g
- Sodium: 195 mg
I hope this becomes a new favorite for you, whether for a fast, energizing breakfast or a light, satisfying dinner. Enjoy!
