Shakshuka with Spinach and Beans

FENNEC Shakshuka Sauce goes incredibly good with any kind of vegetables, pulses and grains. They are kind of perfect partners in crime for your tastebuds, so this week I’m suggesting you this Shakshuka with Spinach and Beans. It’s really easy to make and you don’t need special ingredients, as you can imagine.

FENNEC Shakshuka with Spinach and Beans

How to make Shakshuka with Spinach and Beans


  • 1 Jar of FENNEC Shakshuka Sauce
  • A bunch of spinach
  • 1 can of beans (white, red kidney, pinto… it’s up to you! But you should be banned from a kitchen if you use baked beans)
  • 1 egg
  • Extra Virgin Olive Oil
  • 1 garlic glove
  • Salt & Black Pepper


To cook your Shakshuka with Spinach and Beans, open the can of beans and rise them under the tap. Set them aside. Wash the spinach if necessary and sauté them in a frying pan with some Extra Virgin Olive Oil (yes, you can fry food with EVOO, it’s totally safe and healthy and gives your food a very nice taste) and a chopped garlic clove. When they start to get soft, add the content of your FENNEC jar, stir and warm it up medium or medium-high fire.

When the Shakshuka Sauce is hot add the beans, stir and crack the egg. Reached this point, would you like to know what’s my secret for a perfect runny yolk? Add it when the white is cooked or almost cooked. Whites and yolks have different cooking times. If you add the white and the yolk at the same time it’s highly probable than the yolk will be hard by when the white is fully cooked. In order to prevent this, I separate the yolk from the white, cook the white and add the yolk just at the end, for 2-3 minutes. Just this way it’s possible to have the perfect runny yolk Egg Lovers like.

Your Shakshuka with Spinach and Beans is ready. Serve immediately and enjoy it with your favourite bread and a salad.

Don’t you like beans? You can use chickpeas or lentils instead. 
Pulses were made to go with Shakshuka.

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