Ingredients checklist
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Saturday Shakshuka with Butter Beans, Spinach & Nduja

30 minutes
35 minutes

The combination of meaty, spicy Nduja, creamy butter beans, onions, garlic and leafy spinach, all mixed with flavour bursting red pepper and tomato sauces was just gorgeous. Topped with poached eggs cooked until the egg whites are just set but yolks still runny, this shakshuka is one you just have to try!! 

Such a satisfying, simple, one pan meal that always hits the spot for brekkie, brunch or lunch…  I would very happily eat this for dinner too!!

Ndjua (pronounced IN-DU-JAH) a spicy, spreadable pork from Italy made with pork fat, herbs and spices and spicy Calabrian peppers.  It is incredible on pizza, in pasta, spread onto bread or with cheese.  It is readily available in supermarkets as a paste in a jar or even fresh... try it and you’ll be hooked.

  1. In a large frying pan over medium heat with a little olive oil, fry the onions util translucent and starting to brown
  2. Add the garlic and sauté for a couple of minutes
  3. Add the nduja and fry, breaking up with a wooden spoon for 1-2 minutes until golden
  4. Add the smoked paprika, sugar and cumin powder, sauté for a couple of minutes until the spices cook off
  5. Pour in the romesco, spicy tomato and red pepper sauce, bring to a boil
  6. Cook for about 10 minutes until the sauce is slightly thickened
  7. Tip in the spinach, stir until mixed through and wilted, then add the butter beans and heat through
  8. Make four indentations in the sauce then Crack an egg into each and cover the skillet
  9. Cook until the egg whites are just set but yolks still runny
  10. Turn off the heat, garnish with sea salt flakes, black pepper and chopped fresh parsley
  11. Serve immediately with crusty bread to scoop up the deliciousness