Shakshuka is a classic Middle Eastern dish that’s both easy and tasty. This version adds fresh spinach and crumbled feta for a nice twist. It’s great for breakfast or a quick dinner.
The Story Behind This Recipe
I first tried shakshuka at a small cafe during a trip to Tel Aviv. The combination of eggs poached in a spicy tomato sauce really stuck with me. Over time, I started adding ingredients I keep on hand, like spinach and feta, to make it more my style.
It’s one of those dishes where you can throw together what’s in your fridge. The spinach adds a fresh, leafy texture that balances the rich tomato sauce, and the feta brings a salty tang that makes the eggs really pop.
I often make shakshuka on busy mornings or lazy weekends because it doesn’t take long and doesn’t require many pots or pans. Plus, serving it with some crusty bread makes it feel a bit special without extra effort.
Friends who come over for brunch usually enjoy helping themselves from the skillet. It’s a nice communal way to eat, and leftovers reheat well if you want to make it in advance.
Cuisine: Middle Eastern
Course: Breakfast
Servings: 2
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups fresh spinach, roughly chopped
- 4 large eggs
- 1/4 cup crumbled feta cheese
- Fresh parsley or cilantro for garnish
- Crusty bread for serving
Instructions
- Step 1. Heat olive oil in a medium skillet over medium heat.
- Step 2. Add the diced onion and cook until softened, about 5 minutes.
- Step 3. Stir in minced garlic, cumin, and smoked paprika and cook for 1 minute until fragrant.
- Step 4. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 5 minutes to thicken slightly.
- Step 5. Add the chopped spinach and cook until just wilted, 2-3 minutes.
- Step 6. Make four small wells in the sauce and carefully crack the eggs into each well.
- Step 7. Cover the skillet and cook until the eggs are set to your liking, about 6-8 minutes.
- Step 8. Sprinkle the crumbled feta and chopped parsley over the top before serving.
- Step 9. Serve hot with crusty bread for dipping.
Tips for Success
- Use fresh tomatoes instead of canned if you have them, just chop and cook them down a bit longer.
- If you don’t have a lid for your skillet, you can finish cooking the eggs under a broiler for 1-2 minutes.
- To make it spicier, add a pinch of red pepper flakes with the spices.
Variations & Substitutions
- Swap spinach with kale or Swiss chard for a different leafy green.
- Add sliced bell peppers or mushrooms when cooking the onions for more texture.
- Top with a spoonful of labneh or plain yogurt for a creamy finish.
