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 357kcal
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 Facts per Serving: Calories: 357 kcal | Total Fat: 15.9 g (Saturated Fat: 3.2 g) | Total Carbs: 37.7 g (Fiber: 11.8 g, Net Carbs: 25.9 g) | Protein: 20.1 g | Sodium: 326 mg Disclaimer: Nutrition information is an estimate calculated using USDA data and is provided for informational purposes only. Actual values may vary based on ingredient brands, portion sizes, and cooking methods. This information is not medical advice. Consult a qualified healthcare professional for personalized guidance.