Spinach and Feta Shakshuka (Printable Version)

Spiced tomato sauce, wilted spinach, poached eggs and tangy feta for a bright Middle Eastern-style brunch in 35 minutes.

# List of Ingredients:

→ Vegetables & Greens

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
05 - 7 oz fresh baby spinach (about 6 2/3 cups loosely packed)
06 - 1 can (14 oz) diced tomatoes, with juices

→ 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 - 3.5 oz crumbled feta (about 1/2 cup)
13 - 4 large eggs

→ Garnishes (optional)

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

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering; add the finely chopped onion and sauté until translucent, about 3 minutes.
02 - Add the minced garlic and diced red bell pepper to the skillet and cook, stirring, until softened, about 3 to 4 minutes.
03 - Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander and 1/4 teaspoon crushed red pepper flakes (if using); cook for 1 minute to bloom the spices.
04 - Pour in the 14 oz can of diced tomatoes with their juices, bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly, about 5 to 7 minutes.
05 - Add the baby spinach in batches, stirring each addition until wilted; season the sauce with salt and freshly ground black pepper to taste.
06 - Using the back of a spoon, make four wells in the sauce and crack one large egg into each well; reduce heat to low, cover the skillet and cook until the whites are set but yolks remain runny, about 6 to 8 minutes.
07 - Sprinkle the 3.5 oz crumbled feta evenly over the skillet and allow it to warm for a minute.
08 - Scatter chopped cilantro or parsley if desired and serve immediately with crusty or gluten-free bread alongside.

# Expert Advice:

01 -
  • The rich, spiced tomato base wakes up your senses in a way that feels downright luxurious.
  • It only takes about half an hour, but tastes as though you’ve put in much more effort.
02 -
  • Covering the pan is non-negotiable—trying to rush the eggs uncovered leaves the yolks stubbornly raw and the whites uneven.
  • Adding the feta just before serving preserves its creamy texture; letting it cook too long makes it rubbery.
03 -
  • Cracking each egg into a small bowl first lets you place them just where you want, with less risk of broken yolks.
  • Let the shakshuka rest off the heat for a minute before serving for just-set eggs and deeper flavor.
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