Emerald Garden Shakshuka with Cannellini Beans and Herbs
A vibrant, deeply satisfying one-pan meal that elevates the classic green shakshuka into a nutritionally complete dish. By weaving in creamy cannellini beans and a trio of fresh herbs, this recipe offers a substantial boost in fiber and plant-based protein. Bright notes of lemon and za'atar cut through the richness, creating a perfectly balanced brunch or light dinner.
Servings 3
Calories 365kcal
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