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!