I used to think “healthy breakfast” meant dry toast and a sad egg. Then I tried a bright, herb-loaded shakshuka on a trip to the coast, and everything clicked. This Mediterranean shakshuka recipe is my green, cozy, weeknight-easy spin—creamy cannellini beans, tender greens, and silky eggs in one skillet. It’s hearty, fresh, and full of flavor you’ll crave tomorrow.
Mediterranean Shakshuka Recipe, Reimagined: Why You’ll Love This
- One-pan ease for busy mornings and simple dinners.
- Heart-healthy fats and whole foods you can feel great about.
- A high-fiber Mediterranean breakfast (eggs, cannellini beans) that actually keeps you full.
- Ready fast: think 30-minute Mediterranean shakshuka skillet vibes.
- Family-friendly flavors with fresh herbs and a pop of lemon.
The Flavor Makers You’ll Taste in Every Bite
Extra-virgin olive oil
Adds lush mouthfeel and carries all those garlic-and-herb aromas. It’s the foundation of Mediterranean cooking and why this tastes so satisfying.
Cannellini beans
Creamy, mild, and protein-rich. They turn this into one-pan Mediterranean eggs with beans and herbs—more filling than classic versions, and perfect for meal-prep leftovers.
Fresh herbs & greens
Cilantro, dill, spinach, and shaved Brussels sprouts make this a true Mediterranean green shakshuka with cannellini beans. Bright, herby, and anything but boring.
Pro Tips for a Seamless One-Pan Skillet
- Dry out the zucchini. Give it a quick squeeze with a paper towel so your base stays thick and lush.
- Mash the beans. A rough mash helps them melt into the veggies for that dreamy, spoonable texture.
- Watch the eggs. Cover and pull off the heat just before your ideal doneness; cast iron keeps cooking.
- Finish fresh. Lemon zest and herbs at the end wake up the whole skillet.
Your Questions, Answered (Quick FAQ)
1.Can I really make this in 30 minutes?
Yes. Keep heat at medium, have herbs pre-chopped, and you’ll have a 30-minute Mediterranean shakshuka skillet on the table.
2.Is this a good high-fiber breakfast?
Absolutely. Between the greens and beans, it’s a high-fiber Mediterranean breakfast (eggs, cannellini beans) that’s satisfying and steady-energy.
3.What should I serve with it?
A simple tomato-cucumber salad, warm whole-grain pita, or a spoon of tangy labneh. Fresh fruit rounds it out nicely.
I can’t wait for you to try this—here’s the full recipe card to make it effortless.
Emerald Garden Shakshuka with Cannellini Beans and Herbs
Equipment
- 10-inch cast-iron or oven-safe 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 approx. 9 oz Brussels sprouts, finely shaved or shredded
- 1 medium zucchini approx. 200g, grated
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 tsp ground cumin
- 1 tsp za'atar spice blend
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper freshly ground
- 85 g approx. 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
- Establish the Aromatic Base : In your skillet, heat the extra virgin olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
- Sear the Core Vegetables : Add the shaved Brussels sprouts to the skillet, stirring to coat them in the oil. Cook for 5-6 minutes, stirring occasionally, until they become tender and slightly caramelized. Add the grated zucchini, cumin, za'atar, sea salt, and black pepper. Stir continuously for 2 minutes to toast the spices and cook off excess moisture from the zucchini.
- Integrate the Creamy Bean Purée : While the vegetables cook, place the rinsed cannellini beans in a small bowl. Using a fork or a potato masher, mash them into a coarse purée. Add the bean purée to the skillet and stir to combine everything into a cohesive, thick base. Cook for 2 minutes.
- Wilt the Greens and Form Nests : Add the baby spinach to the skillet in handfuls, stirring it into the hot vegetable mixture until it is just wilted. This should take about 1-2 minutes. Reduce the heat to low. Use the back of a spoon to create three evenly spaced wells, or "nests," in the vegetable base.
- Gently Poach the Eggs : Carefully crack one egg into each well. Cover the skillet with a lid and let the eggs cook for 4-6 minutes, or until the whites are set but the yolks are still runny. For firmer yolks, cook for an additional 1-2 minutes.
- Garnish and Serve : Remove the skillet from the heat. Immediately sprinkle the fresh lemon zest, chopped cilantro, and dill over the entire dish. Arrange the sliced avocado artfully on top. Serve hot, directly 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
Concluding Thoughts
Fresh greens, creamy beans, and gently set eggs—this is Mediterranean comfort in one pan. If you’re ready to cook food that loves you back, this Mediterranean shakshuka recipe is the perfect place to start. Give it a try, and tell me how it went in the comments—I’m cheering you on!
