Spinach and Feta Shakshuka (Print Version)

Poached eggs in spiced tomato with wilted spinach and crumbled feta - bright, savory brunch or light dinner.

# Components:

→ Vegetables & Greens

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, seeded and diced
05 - 7 ounces fresh baby spinach
06 - 1 can (14 ounces) diced tomatoes with juices

→ Spices & Seasoning

07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste

→ Dairy & Eggs

12 - 3.5 ounces feta cheese, crumbled (about 1/2 cup)
13 - 4 large eggs

→ Garnishes (optional)

14 - Fresh cilantro or parsley, chopped
15 - Crusty bread or gluten-free bread, for serving

# Directions:

01 - Place a large skillet over medium heat, add the olive oil, then sauté the chopped onion until translucent, about 3 minutes.
02 - Add the minced garlic and diced red bell pepper and cook for 3 to 4 minutes until softened and fragrant.
03 - Stir in the ground cumin, smoked paprika, ground coriander and crushed red pepper flakes; cook for about 1 minute to bloom the spices.
04 - Pour in the diced tomatoes with their juices, bring to a gentle simmer and cook 5 to 7 minutes, stirring occasionally, until the sauce reduces slightly and thickens.
05 - Add the spinach in batches, stirring each addition until wilted; season the sauce with salt and freshly ground black pepper to taste.
06 - Using the back of a spoon, make four shallow wells in the sauce, crack one egg into each well, reduce heat to low, cover and cook 6 to 8 minutes until whites are set and yolks remain runny; cook a few minutes longer for firmer yolks.
07 - Sprinkle the crumbled feta evenly over the eggs and sauce so it warms and softens but retains some texture.
08 - Top with chopped cilantro or parsley if desired and serve immediately with crusty or gluten-free bread for dipping.

# Expert Advice:

01 -
  • This dish is secretly effortless and always makes you feel like you’ve pulled off a brunch miracle.
  • The punchy sauce and creamy cheese turn everyday eggs into something memorable you’ll crave again and again.
02 -
  • If you let the eggs cook uncovered, the tops might dry out before the yolks are ready—always cover the skillet.
  • Adding spinach in batches is key; if you try to add it all at once, it’ll overwhelm the pan and not wilt evenly.
03 -
  • Steady, low heat gives you soft, just-set eggs and silky sauce every time.
  • Always season after wilting the spinach or the green flavor might turn muddy.
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