Ingredients
1 tbsp olive oil
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper (optional)
1 can (400g) crushed tomatoes
Salt and pepper to taste
2 cups fresh spinach (or more for a leafy option)
1/2 cup feta cheese, crumbled (or mozzarella, goat cheese, or a mix)
4–6 large eggs
Fresh parsley or cilantro for garnish
Crusty bread for serving
Instructions
Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sautéing for about 5-7 minutes until softened.
Add minced garlic, cumin, paprika, and cayenne pepper (if using). Stir for 1 minute until fragrant.
Add crushed tomatoes, salt, and pepper. Stir and let the mixture simmer for 10-15 minutes, allowing the sauce to thicken.
Stir in fresh spinach and cook until wilted, about 2-3 minutes. Add crumbled feta or your choice of cheese, stirring gently to combine.
Use a spoon to make little wells in the sauce and crack the eggs into the wells. Cover the skillet and cook for about 5-7 minutes or until eggs are poached to your liking.
Garnish with fresh parsley or cilantro and serve immediately with crusty bread.
Notes
For a spicier version, add fresh chili peppers or extra cayenne.
Feel free to experiment with different cheeses like goat cheese or mozzarella for a creamier result.
Shakshuka can be made ahead by preparing the sauce and adding the eggs just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal (approx.)
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 215mg
Keywords: Shakshuka, Shakshuka with spinach, Shakshuka with cheese, Middle Eastern breakfast, healthy shakshuka, shakshuka recipe