Spinach and Feta Shakshuka (Printer-friendly)

Poached eggs in spiced tomato sauce with wilted spinach and crumbled feta—bright Middle Eastern brunch.

# What You'll Need:

→ Vegetables & Greens

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 200 g (7 oz) fresh baby spinach
06 - 1 can (400 g / 14 oz) diced tomatoes

→ Spices & Seasoning

07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Dairy & Eggs

12 - 100 g (3.5 oz) feta cheese, crumbled
13 - 4 large eggs

→ Garnishes (optional)

14 - Fresh cilantro or parsley, chopped
15 - Crusty bread, for serving

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes.
02 - Add garlic and red bell pepper; cook for another 3–4 minutes until softened.
03 - Stir in cumin, smoked paprika, coriander, and red pepper flakes. Cook for 1 minute to release the aromas.
04 - Add diced tomatoes with their juices. Simmer for 5–7 minutes, stirring occasionally, until sauce thickens slightly.
05 - Add spinach in batches, stirring until wilted. Season with salt and pepper to taste.
06 - Make 4 wells in the sauce. Crack an egg into each well. Cover and cook on low heat for 6–8 minutes, or until eggs are just set but yolks remain runny.
07 - Sprinkle crumbled feta over the top.
08 - Garnish with fresh cilantro or parsley if desired. Serve immediately with crusty bread.

# Expert Advice:

01 -
  • It practically cooks itself while you sip coffee and admire the colors in your pan.
  • This shakshuka wins hearts with gooey eggs, tangy feta, and a subtle kick that works for any mood.
02 -
  • If you try to rush the eggs by raising the heat, the bottoms set tough while the yolks overcook—patience is the secret.
  • Wilt the spinach in batches or the pan will overflow and lose its velvety consistency.
03 -
  • Let your tomatoes cook until they’re jammy before the eggs go in—the flavor really pops.
  • Crack eggs into a small cup first, then slide them into the pan for perfect placement and no broken yolks.
Go Back