Now, what's a delicious way to prepare eggs? Try this easy spinach and feta shakshuka! This Middle Eastern dish is so versatile that it can be enjoyed for breakfast, lunch, or dinner. Imagine a warm, spicy tomato sauce with gently poached eggs, creamy feta, and healthy spinach. Serve it with a piece of bread and dip in those eggs – it's so good!
One-Pan Shakshuka with Spinach and Feta
Shakshuka means 'mixture' and comes from the Middle East. It is a simple dish in which you poach eggs in a tomato sauce full of herbs. You can add various ingredients to it, such as feta or even ground meat.
I love this version with spinach and feta. The sauce is rich and hearty, and the eggs cook in it until they are done. The spinach makes it even more nutritious, and the feta provides a creamy flavor.
You simply make this dish in a pan on the stove. But you can also do it in the oven or a tagine. I like that you can prepare it in so many ways. And the nice thing is: you will want to make it again and again.
My Tips for a Perfect Shakshuka
I test each recipe several times before I share it with you. With this Shakshuka, I paid extra attention to the things that make the difference:
- The base of the sauce: onion, garlic, and red pepper are the starting point. Cumin, paprika, and cayenne make the sauce nice and spicy. I use canned, peeled tomatoes. They fall apart nicely and add a lot of flavor to the sauce.
- Spinach shrinks: It seems like a lot, but as soon as it gets warm, it shrinks to almost nothing. Use regular or baby spinach.
- Choose feta: Greek feta is firm and salty. It melts nicely in the sauce, making it creamy.
- Poach eggs perfectly: Crack each egg into a bowl first, then you can be sure it is done. And do not cook the eggs for too long. A soft egg yolk is best for dipping.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
Watch the video: Shakshuka with Spinach and Feta.
Want to see exactly how I make it? Then check out my YouTube channel or look below in the Recipe Card. There, I will show you step by step how this recipe works. Super handy!
📖 Recipe
VIDEO
RECIPE CARD
Ingredients
- 3 tablespoon olive oil, extra virgin
- ½ onion, sliced finely
- ½ red chili pepper, deseeded sliced finely
- 3 cloves garlic, squeeze
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika powder
- ⅛ teaspoon cayenne pepper ground
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ¾ cups Whole peeled tomatoes
- 7 oz. spinach, washed
- 5 oz. feta cheese
- 4 eggs, size L
- ½ oz. Fresh Parsley
Serving
- bread, like naan bread for dipping
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat the oil in a pan. Fry the onion until it is translucent.3 tablespoon olive oil, ½ onion
- Add the red pepper and garlic and fry for 30 seconds.½ red chili pepper, 3 cloves garlic
- Add the cumin, paprika, cayenne, salt, and pepper and stir well.1 teaspoon ground cumin, 1 teaspoon sweet paprika powder, ⅛ teaspoon cayenne pepper ground, ¾ teaspoon salt, ¼ teaspoon ground black pepper
- Pour in the peeled tomatoes. Bring to the boil and simmer gently for 10 minutes. The sauce will thicken as it cooks, and the tomatoes will fall apart.1 ¾ cups Whole peeled tomatoes
- Add the spinach little by little. Let it shrink in the sauce.7 oz. spinach
- Crumble the feta over the sauce and stir.5 oz. feta cheese
- Make four holes in the sauce. Crack an egg into each hole.4 eggs
- Cover the pan with a lid and let it cook for 3 minutes. You can also cook it for a longer time if you prefer the eggs to be harder.
- Garnish with parsley and serve with bread for dipping.½ oz. Fresh Parsley, bread
Notes
Nutrition
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