Spinach & Broad Bean Shakshuka
Experience a fresh, delightful take on shakshuka with this nutrient-packed version that combines broad beans, spinach, and broccoli with a medley of aromatic spices. This hearty dish, rich in protein and fiber, is perfect for lunch and goes beautifully with a side of garlic or focaccia bread.
Ingredients
| Ingredient | Quantity |
|---|---|
| Avarekai (Broad Beans) | 1 cup |
| Broccoli (small florets) | 1 cup |
| Spinach Leaves (Palak) | 1 cup |
| Onion (sliced) | 1 |
| Garlic (chopped) | 2 cloves |
| Tomatoes (chopped) | 4 |
| Red Chilli Powder | 1 teaspoon |
| Dried Oregano | 2 teaspoons |
| Dried Thyme Leaves | 1 teaspoon |
| Additional Red Chilli Powder | 2 teaspoons |
| Cumin Powder (Jeera) | 1 teaspoon |
| Sugar | 1 teaspoon |
| Whole Eggs | 2 |
| Salt | To taste |
| Sunflower Oil | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 8g |
| Carbohydrates | 15g |
| Fat | 10g |
| Fiber | 5g |
| Sugar | 3g |
Preparation
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
- Cuisine: European
- Course: Lunch
- Diet: Eggetarian
Instructions
-
Sauté the Aromatics
Heat a large saucepan over medium heat, adding a drizzle of sunflower oil. Add the sliced onion and chopped garlic, sautéing them until they turn translucent and release their fragrant aroma. -
-
Cook the Tomatoes
Add the chopped tomatoes to the pan and season with a pinch of salt. Stir and let them cook until softened, breaking down into a sauce-like consistency. This process should take about 5 minutes to remove the raw taste of the tomatoes. -
Incorporate the Spinach
Add the spinach leaves to the mixture, stirring until they wilt and combine with the tomato base. This will take approximately 10 minutes. Ensure the spinach is tender before moving to the next step. -
Season and Spice
Sprinkle in the red chili powder, dried oregano, dried thyme leaves, additional red chili powder, cumin powder, and sugar. Mix thoroughly, coating the vegetables and letting the spices release their flavors for about 2 minutes. -
Add Broccoli and Broad Beans
Toss in the broccoli florets and broad beans, then pour in 1/2 cup of water. Cover the pan with a lid and allow the vegetables to steam and become tender, about 10 minutes. -
Create the Egg Pockets
Once the vegetables are fully cooked, gently mix all ingredients together. Crack the eggs into the mixture, spacing them evenly across the surface. Sprinkle a little salt and pepper over each egg. -
Cook the Eggs
Cover the pan with a lid and let the eggs cook in the steam until they reach your preferred doneness. About 5 minutes will yield slightly runny yolks, but adjust the timing for firmer yolks if desired. -
Serve
Plate the Spinach & Broad Bean Shakshuka while it’s hot, accompanied by slices of garlic bread or warm focaccia. This dish is best enjoyed fresh but can be stored for up to a day and reheated for a delicious leftover treat.
This shakshuka is a flavorful fusion of greens and spices, ideal for a light, nourishing meal. Enjoy the blend of textures and tastes, and feel free to garnish with fresh herbs like parsley or basil to add a burst of freshness.
