Shakshuka With Spinach And Feta
Delicious eggs simmered to perfection in a spicy tomato sauce — this Shakshuka with Spinach and Feta is an easy and healthy meal you can make for breakfast, lunch or dinner!
Key ingredients
- Harissa paste: Harissa is a North African chili paste made from roasted peppers, garlic and spices. Adjust the amount based on your preferred spice level, as it can vary in heat.
- Aromatics: Diced onion, bell pepper and garlic forms the base of the dish.
- Tomatoes: I use canned whole plum tomatoes for convenience. I don’t recommend canned diced tomatoes, as they don’t break down as easily due to additives that help them hold their shape.
- Eggs: Large eggs cracked directly into the sauce are cooked until the whites are set and the yolks still runny.
- Spices: Paprika and cumin bring warm, earthy flavors that complement the brightness of the tomatoes.
- Mix-ins: My favorite Shakshuka mix-ins are spinach and feta. You can swap the spinach for your favorite leafy green or leave it out completely.
Step by step photos
Step 1: Saute the onion, bell pepper and garlic in oil until soft.
Step 2: Add the harissa paste and spices.
Step 3: Pour in the chopped tomatoes and simmer briefly.
Step 4: Stir in the spinach and cook until wilted.
Step 5: Add chunks of feta.
Step 6: Add the eggs and cook until the whites are set and the yolks still runny.
Storage
Leftover Shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. I recommend only cooking the eggs you plan to eat immediately and adding fresh eggs when reheating the Shakshuka.
Reheat in a skillet over medium heat until warmed through. Add a splash of water or broth to loosen the sauce as necessary. Cook fresh eggs directly in the sauce.
FAQs
To add a little heat to your Shakshuka without harissa, I recommend red chile flakes, cayenne or aleppo pepper.
Shakshuka, eggs cooked in a spicy tomato sauce, originated in North Africa, but has recently become popular all around the world. Though it is typically eaten 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!
I generally serve Shakshuka with toasted French bread to scoop up every last bit of the delicious sauce, but crusty sourdough or pita bread would work just as well.
Shakshuka with Spinach and Feta Recipe
- Total Time: 40 minutes
- Yield: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: North African
Description
This Shakshuka with Spinach and Feta features eggs swimming in a spicy tomato sauce.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon harissa chili paste*
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 28 ounces (800 grams) whole plum tomatoes, roughly chopped
- 4 ounces (140 grams) baby spinach
- 6 ounces (170 grams) feta cheese
- 4 large eggs
- 1 loaf French bread, toasted
- fresh cilantro for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper and garlic to the skillet. Cook until the peppers are soft and the onion is translucent, about 8 minutes.
- Add the harissa, paprika, cumin and salt to the skillet and mix well. Cook for an additional 2 minutes.
- Add the chopped tomatoes along with any juices from the can. Simmer for 6 minutes.
- Mix in the spinach and continue simmering until the spinach wilts, about 5 minutes.
- Sprinkle the feta into the skillet. Create four small wells in the sauce and crack one egg into each. Cover and cook approximately 5 minutes or until the eggs whites are set and the yolks are still runny.
- Top with cilantro and serve with crusty French bread.
Notes
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.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Store any leftover eggs separately. I recommend cooking only the eggs you plan to eat immediately and adding fresh eggs when reheating the Shakshuka.
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