Spinach and Feta Shakshuka (Printable)

Spiced tomato sauce with wilted spinach, eggs poached until silky and topped with crumbled feta and fresh herbs.

# 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

# How-To 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 Tips:

01 -
  • It feels like a feast without fuss: bold flavors with minimal prep, and so little cleanup.
  • You get a hearty, comforting meal that works any time of day, yet never feels heavy.
02 -
  • Once, I stirred the eggs too vigorously and the yolks vanished into the sauce—gentle hands really do matter here.
  • I discovered that letting the spices toast for that extra half-minute gives everything a deeper, more satisfying flavor.
03 -
  • Always taste the sauce before the eggs go in—seasoning is easier to correct at that stage than after.
  • A covered skillet ensures silky eggs; an uncovered one gives firmer yolks and crispier edges.
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