Saturday Shakshuka With Butter Beans, Spinach & Nduja

by Zarina
Saturday Shakshuka With Butter Beans, Spinach & Nduja

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 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.

Saturday Shakshuka With Butter Beans, Spinach & Nduja

Saturday Shakshuka With Butter Beans, Spinach & Nduja

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Olive oil
  • Red onions, diced small
  • 2 Garlic cloves, crushed
  • 60g Nduja
  • 1 tsp smoked paprika
  • 1 tsp Sugar
  • 1 tsp Cumin powder
  • 200g Jar romesco sauce - @brindisaspanishfoods
  • 200g Jar spicy tomato sauce - Salsa brava @brindisaspanishfoods
  • 150g Jar Red pepper tomato sauce - Fritada @brindisaspanishfoods
  • 150g Spinach
  • 200g Butter beans
  • 1 Small handful of fresh chopped parsley
  • Sea salt flakes and black pepper
  • 4 Eggs @clarencecourt
  • GARNISH: Chopped parsley
  • ***Substitute above jarred sauces with any tomato or red pepper sauces you like***


  1. In a large frying pan over medium heat with olive oil, fry the onions until translucent and start 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 until golden for 1-2 minutes.
  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, are 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
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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