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Shakshuka with Spinach and Feta

A deliciously wholesome meal featuring fresh spinach and creamy feta that's perfect for breakfast or brunch.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine Mediterranean, Middle Eastern
Servings 4 servings
Calories 300 kcal

Ingredients
  

Base Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 28 ounces crushed tomatoes 1 can
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste

Vegetables and Eggs

  • 4 cups fresh spinach
  • 4 eggs
  • 4 ounces feta cheese, crumbled
  • Fresh herbs for garnish (like parsley or cilantro)

Instructions
 

Preparation

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and sauté for about 5 minutes, or until it's soft and translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.

Cooking the Sauce

  • Pour in the crushed tomatoes, and add cumin, paprika, salt, and pepper.
  • Let this mixture simmer for about 10 minutes, allowing the flavors to meld together.

Adding Spinach and Eggs

  • Toss in the fresh spinach and stir until it wilts down, about 2-3 minutes.
  • Gently make four wells in the mixture, ensuring each well has enough space for an egg.
  • Crack an egg into each well and let it cook until the whites set but the yolks remain runny, about 5-7 minutes.
  • For a firmer yolk, cover the pan and cook for a few more minutes.

Finishing Touches

  • Sprinkle crumbled feta over the top, and finish with fresh herbs for a delightful garnish.

Notes

Your shakshuka doesn’t need to look perfect; think rustic charm! For a healthier option, you can substitute eggs with egg whites or a vegan alternative.
Keyword breakfast, brunch, Feta, Shakshuka, Spinach