shakshuka with spinach and feta

by Brittney

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
shakshuka in a pan

shakshuka with spinach and feta

serves: 4 prep time: cook time:
Rating: 5.0/5
( 1 voted )

ingredients

  • vegetable oil 2 tbsp
  • onion 1 large
  • red bell pepper 1 large
  • garlic 3 cloves
  • paprika 1 tsp
  • cumin ½ tsp
  • diced tomatoes 800 g (28 oz)
  • harissa chili paste* 2-3 tsp
  • salt 1 tsp
  • pepper ¼ tsp
  • spinach 140 g (5 oz)
  • eggs 4 large
  • toasted bread 1 loaf
  • feta 170 g (6 oz)
  • avocado optional
  • cilantro to taste

instructions

  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, salt and pepper 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.

notes

    harissa chili paste
    if you can't find harissa, you can use a similar chili paste, a dash of cayenne, or leave out the extra spiciness completely


Did You Make This Recipe?
Tag @thewhiskedawaykitchen on instagram and hashtag it #whiskedawaykitchen!

This post may contain affiliate links through which we may earn a small commission at no additional cost to you. We only recommend products that we genuinely love and would use ourselves.

you may also like

Leave a Comment