Shakshuka with Spinach and White Beans

Step 1

Heat oil in a large skillet, preferably cast-iron over medium-high heat. Add diced onions and cook 2-3 minutes until slightly tender and translucent.

Step 2

Add minced garlic and cook an additional 30 seconds.

Step 3

Add and mix in diced tomatoes, beans, smoked paprika, and oregano. Cook for 3-4 minutes stirring occasionally for liquids to reduce slightly.

Step 4

Add spinach to the top of the skillet and slowly work the spinach leaves into the tomato sauce until they begin to cook and wilt, stirring occasionally 3-4 minutes.

Step 5

Turn the heat down to medium. With a large spoon make 4 wells in the tomato sauce for the eggs to be placed in. Carefully crack in egg into each of the wells. Cover* and let cook 4-5 minutes or until the eggs are done to your liking.

Step 6

Take off the heat and garnish with feta crumbles and fresh parsley. Best served with naan, crusty bread, or over rice (or other grains).