Pesto and Cannellini Bean Shakshuka
Bright and fresh, this shakshuka is packed with veggies, fiber-rich cannellini beans, and a flavorful pesto that marries perfectly with the poached eggs!
Welcome to the second installment of my shakshuka series! If you’d like to check out the original recipe, be sure to see the recipe here.
For me, there’s nothing that goes together better than eggs and pesto, so I gave it its own shakshuka recipe, complete with cannellini beans, zucchini, and parmesan cheese!
Ingredients for Pesto Shakshuka
- Olive oil. To soften the onion and zucchini.
- Onion.
- Zucchini. You won’t really be able to taste the zucchini—it’s more there for texture and to enhance the pesto flavor.
- Garlic.
- Spinach.
- Parmesan. Pesto and parm are the perfect duo.
- Water or broth. This will thin the shakshuka base, allowing you to cook the eggs to make a more manageable sauce that won’t burn while cooking.
- Cannellini beans. If you don’t like them, you can leave them out.
- Pesto. You can use any green pesto you like. I used the Trader Joe’s kale and cashew pesto!
- Eggs.
- Toasted pine nuts. To enhance the nuttiness of the pesto and to add crunch.
Tips for the Best Shakshuka
- Undercook the eggs. After removing the eggs from the heat, they will continue to cook, so it’s important to undercook the egg yolks to get the consistency you want.
- Don’t add too much water/broth. If you do, your shakshuka will be too watery and soupy. You want a thicker consistency, similar to chili, where you can easily make space in the sauce to crack the eggs into.
Pesto and Cannellini Bean Shakshuka
Bright and fresh, this shakshuka is packed with veggies, fiber-rich cannellini beans, and a flavorful pesto that marries perfectly with the poached eggs!
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Servings: 3 to 5
Ingredients
- 2-3 tablespoons olive oil
- 1 small yellow or sweet onion, diced
- ½ zucchini, halved and sliced
- 3 garlic cloves, minced
- 5 cups fresh spinach
- ½ cup grated parmesan cheese, plus more for topping
- 1 cup water or broth
- 1 (15.5-ounce) can cannellini beans
- ¼ cup green pesto, I used Trader Joe's cashew and kale pesto
- 6-7 large eggs
- Pine nuts and toast, to serve
Instructions
- In a large 12'' saucepan or skillet (make sure it has a tight-fitting lid), heat the olive oil over medium-high heat. Add the onion and sliced zucchini, sautéeing until the onions are translucent and the zucchini is tender.
- Add the garlic and fry for 1 more minute. Pour in the spinach, stirring until wilted. Add the beans, pesto, parmesan cheese, and around half of the water/broth. Stir until everything is well combined—add more water or broth as needed to form a thick, saucy consistency. Taste to check for seasoning and allow to come to a simmer.
- Once bubbling, make 6 wells into the pesto sauce with a large spoon. Crack an egg into each well, then cover the skillet and adjust the heat to low. Let the eggs cook for 7 to 10 minutes, until the whites are set. The yolks should be cooked just under your liking, as the residual heat will continue to cook the eggs as it sits.
- Remove the skillet from the heat and garnish the shakshuka with toasted pine nuts and parmesan, if using. Serve warm with toasted bread and enjoy!
