Open Shop Sorted

Dinner recipe

Green Butter Bean Shakshuka with Spinach and Feta

Eggs gently set in a cumin-spiced butter bean, pea, and spinach pan finished with feta, parsley, and lemon.

Start planningStart cookingIngredients
30 min520 kcal4 base servingsDinnerOne PanFamily FriendlyVegetarianGluten Free
ContainsEgg, Milk
Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: butter beans, eggs, baby spinach, feta

Dietary fit: Vegetarian, Gluten-free, Lower Sugar

Serving tip: For firm yolks, leave the covered pan on the low heat for 2 minutes longer.

Green Butter Bean Shakshuka with Spinach and Feta plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 2 tins butter beans
  • 8 eggs
  • 250g baby spinach
  • 200g frozen peas
  • 1 onion
  • 2 cloves garlic
  • 200ml vegetable stock
  • 150g feta
  • 20g flat leaf parsley
  • 1 lemon
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 1/2 tsp black pepper

You'll also need

large lidded frying pan, wooden spoon, knife, chopping board, fine grater

Method

Step by step

Up to 8 clear steps
  1. Green Butter Bean Shakshuka with Spinach and Feta cooking step 1: Prepare the green base.
    Step 1

    Prepare the green base

    Finely chop the onion, grate the garlic, drain and rinse the butter beans, chop the parsley, zest the lemon, and cut it into wedges.

    6 min
  2. Green Butter Bean Shakshuka with Spinach and Feta cooking step 2: Soften the onion.
    Step 2

    Soften the onion

    Heat 2 tablespoons olive oil in a large lidded frying pan over a medium heat. Add the onion with a pinch of salt and half the black pepper, then cook for 6 to 7 minutes until soft and glossy.

    7 min
  3. Green Butter Bean Shakshuka with Spinach and Feta cooking step 3: Simmer the beans and peas.
    Step 3

    Simmer the beans and peas

    Stir the garlic and ground cumin into the onion for 1 minute, then add the butter beans, frozen peas, and vegetable stock. Simmer uncovered for 5 minutes until the peas are bright green and the liquid reduces by about half.

    6 min
  4. Green Butter Bean Shakshuka with Spinach and Feta cooking step 4: Wilt the spinach.
    Step 4

    Wilt the spinach

    Add the baby spinach a handful at a time and cook for 2 to 3 minutes until just wilted. Lightly crush a quarter of the butter beans with the spoon so the green base holds together around the eggs.

    3 min
  5. Green Butter Bean Shakshuka with Spinach and Feta cooking step 5: Set the eggs.
    Step 5

    Set the eggs

    Make eight gaps in the bean mixture and crack an egg into each. Cover and cook over a low heat for 6 to 8 minutes until the whites are set and the yolks are still soft when gently pressed.

    8 min
  6. Green Butter Bean Shakshuka with Spinach and Feta cooking step 6: Finish with feta.
    Step 6

    Finish with feta

    Scatter over the feta, parsley, lemon zest, and remaining black pepper. Squeeze over half the lemon, taste the bean mixture for salt, then serve straight from the pan with the remaining lemon wedges.

    2 min