Shakshuka with Spinach and Feta
A vibrant, one-pan breakfast of eggs poached in a spiced tomato sauce with fresh spinach and tangy feta. This North African classic is hearty, flavorful, and perfect for a special brunch or easy weeknight dinner.
Ingredients
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium yellow onion finely diced
- 1 medium red bell pepper finely diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper optional, for heat
- 1 28-oz can crushed tomatoes
- 4 cups fresh baby spinach packed
- 4 large eggs
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped, for garnish
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Make-Ahead: Prepare the tomato-spinach sauce up to 2 days in advance; store chilled. When ready to serve, reheat the sauce, create wells, and add eggs. Variations: Add chopped kale instead of spinach, or top with goat cheese instead of feta. For a heartier meal, serve with warm crusty bread or pita for dipping.