Shakshuka is a popular North African and Middle Eastern dish known for its deliciously spiced tomato sauce and perfectly poached eggs.
Adding fresh spinach boosts the nutrition and adds a lovely earthy flavor that complements the tangy feta cheese topping.
This recipe is a hearty, nutritious breakfast ideal for any day of the week and comes together in under 30 minutes.
Why You’ll Love This Recipe
- The combination of spiced tomatoes and wilted spinach creates a rich, flavorful base for poached eggs.
- Poaching the eggs directly in the sauce allows them to absorb flavor and ensures a creamy, runny yolk.
- Topping with crumbled feta adds a salty tang that balances the acidity of the tomatoes and the earthiness of the spinach.
Shakshuka with Spinach and Feta
A vibrant North African and Middle Eastern breakfast featuring poached eggs in a spicy tomato and spinach sauce, topped with tangy feta cheese.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 (28-ounce) can diced tomatoes
- 4 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- 4 large eggs
- 1/2 cup crumbled feta cheese
- Fresh parsley or cilantro, chopped for garnish
Instructions
- Prepare the sauce Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Stir in garlic and diced red bell pepper; cook another 3 minutes until softened.
- Add spices and tomatoes Add cumin, smoked paprika, and cayenne pepper to the pan. Stir to coat the vegetables and cook for 1 minute until fragrant. Pour in the canned diced tomatoes with their juices. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add spinach and season Stir in the chopped fresh spinach. Cook for 2–3 minutes until the spinach wilts. Season the sauce with salt and freshly ground black pepper to taste.
- Poach the eggs Make four small wells in the sauce with the back of a spoon and crack one egg into each well. Cover the skillet and cook on low heat for 6–8 minutes until egg whites are set but yolks remain runny. Cook longer if you prefer firmer yolks.
- Finish and serve Remove from heat. Sprinkle crumbled feta cheese evenly over the shakshuka. Garnish with chopped fresh parsley or cilantro. Serve immediately with crusty bread or pita.
Helpful Tips
- Use fresh spinach leaves for the best flavor and texture.
- Adjust cayenne pepper quantity according to your spice preference; omit for a milder dish.
- To prevent eggs from overcooking, cover the skillet but keep heat low during poaching.
- For a creamier finish, add a dollop of Greek yogurt on top before serving.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet or microwave, avoiding prolonged heat to preserve egg texture.
For food safety, reheat to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Thaw and drain it well before adding to the sauce to avoid excess water.
Is this recipe gluten-free?
Yes, shakshuka with spinach and feta is naturally gluten-free, but serve with gluten-free bread if desired.
How do I know when eggs are safely cooked?
Cook eggs until whites are set and yolks reach your desired doneness. For safe consumption, egg whites should be fully firm at 160°F (71°C).
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