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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.
Course Breakfast
Cuisine Mediterranean
Keyword Mediterranean green shakshuka with cannellini beans, Mediterranean shakshuka recipe, One-pan Mediterranean eggs with beans and herbs
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3
Calories 365kcal

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