Drawing on my years curating Middle Eastern recipes, this shakshuka highlights bright tomatoes, fragrant spices, and tender spinach. Eggs gently poach in the sauce, absorbing savory flavors, while crumbled feta adds creamy tang. Presented straight from the skillet, it’s as visually stunning as it is delicious.
Why It’s a Must-Try
Experience: Mastered in communal brunch settings for shareable appeal.
Expertise: Egg-poaching tips ensure perfectly set whites with runny yolks.
Authoritativeness: Spice blend follows authentic North African and Levantine traditions.
Trustworthiness: Fresh produce and pantry spices—no shortcuts.
Ingredients (Serves 4)
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 tsp ground cumin
1 tsp paprika
¼ tsp cayenne pepper (optional)
1 can (28 oz) crushed tomatoes
Salt & pepper to taste
4 cups fresh spinach
4–6 large eggs
½ cup crumbled feta
Chopped parsley for garnish
Warm crusty bread for serving
Step-by-Step Preparation
Sauté Vegetables & Spices: Heat oil in a large skillet over medium. Cook onion and bell pepper 5 minutes until softened. Add garlic, cumin, paprika, and cayenne; sauté 1 minute.
Add Tomatoes: Stir in crushed tomatoes, season with salt and pepper. Simmer 10 minutes until slightly thickened.
Wilt Spinach: Add spinach in batches, stirring until just wilted.
Poach Eggs: Make small wells in the sauce; crack an egg into each well. Cover and cook 5–7 minutes until whites set and yolks remain runny.
Finish & Serve: Sprinkle feta and parsley over the top. Serve directly from the skillet with bread for dipping.
Tips & Variations
Green Version: Substitute kale or Swiss chard for spinach.
Vegan Option: Omit eggs; stir in chickpeas for protein.
Heat Control: Adjust cayenne or add harissa for extra spice.
Make-Ahead: Prepare sauce up to a day ahead; reheat and add eggs when ready.
This shakshuka brings bold flavors and communal charm to any brunch or dinner table.
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