Home Recipe IndexBreakfast Shakshuka With Spinach And Feta

Shakshuka With Spinach And Feta

Delicious eggs simmered to perfection in a spicy tomato sauce – shakshuka is an easy and healthy meal you can make for breakfast, lunch or dinner! While I like to add in a few handfuls of spinach and top my shakshuka with feta, you can toss in your favorite leafy greens and veggies for this crowd pleaser!

Shakshuka, eggs cooked in a spicy tomato sauce, originated in North Africa, but has recently become popular all around the world. Though this is a wonderful dish to serve for breakfast or brunch, I often find myself cooking shakshuka for dinner. It’s the perfect meal to make after a long day – decidedly low effort, but packed full of flavor!

shakshuka in a pan

The best part about shakshuka is its adaptability. Craving something a bit heartier? Toss in some chickpeas or even sausage. Want to make it a bit healthier? Stir in some spinach, kale or any other leafy green. You can also control the level of heat in your shakshuka. I used a few teaspoons of harissa, a Tunisian chili paste, but you could also use cayenne pepper or even just add a bit more paprika if you’re somewhat spice-averse.

This shakshuka comes together extremely quickly. After making the tomato sauce, use a spoon to dig a few shallow wells into your sauce and crack in the eggs. Cover the pan, cook the eggs to your liking and top with feta and cilantro! I generally serve shakshuka with toasted sourdough bread to scoop up every last bit of the delicious sauce, but a crispy baguette or pita bread would work just as well.

shakshuka and garnishes
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shakshuka in a pan

shakshuka with spinach and feta

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  • Author: Brit Kapustina
  • Total Time: 40 minutes
  • Yield: 4
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: North African


  • 2 tablespoons vegetable oil
  • 1 yellow onion
  • 1 red bell pepper
  • 3 cloves garlic
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • 28 ounces (800 grams) diced tomatoes
  • 23 teaspoons harissa chili paste*
  • 1 teaspoon kosher salt
  • 5 ounces (140 grams) baby spinach
  • 4 large eggs
  • 1 loaf french bread, toasted
  • 6 ounces (170 grams) feta cheese
  • avocado (optional)
  • cilantro to garnish


  1. Prepare the vegetables by finely chopping the onion and bell pepper and mincing the garlic.
  2. Heat vegetable oil in a large skillet over medium heat.
  3. Add the onion and bell pepper to the skillet and cook approximately five minutes or until the onion becomes translucent.
  4. Add the garlic, paprika and cumin and mix well. Cook for an additional two minutes.
  5. Add the tomatoes, harissa and salt to the skillet. Simmer for 20 minutes.
  6. Mix in the spinach and simmer until it wilts.
  7. Create four small wells in the sauce and crack one egg into each. Cover and cook approximately five minutes or until the eggs are ready.
  8. Crumble the feta over the skillet and top with cilantro. Serve with toasted bread and avocado.


Harissa: If you can’t find harissa, you can use a similar chili paste, a dash of cayenne, or leave out the extra spiciness completely.

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