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Breakfast
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Spinach Shakshuka

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40min

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4 servings

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This flavorful and nutritious dish is a twist on the classic Middle Eastern shakshuka, incorporating fresh spinach for an extra boost of greens. Eggs are gently poached in a spiced tomato sauce, creating a satisfying and wholesome meal that's perfect for breakfast, brunch, or even a light dinner. Serve with crusty bread to mop up the delicious sauce.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content

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Eggs

Ingredients

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Steps

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1
Sauté the onion

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.

2
Add the garlic and spices

Add the minced garlic, cumin, paprika, and red pepper flakes to the skillet. Cook, stirring constantly, for 1 minute until fragrant.

3
Prepare the tomatoes

Pour the canned tomatoes into the skillet and use a wooden spoon to break them up. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.

4
Add the spinach

Gradually add the baby spinach to the skillet, stirring until it wilts and is incorporated into the sauce. Season with salt and black pepper.

5
Crack the eggs

Using a spoon, create 4 wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are still runny.

6
Serve

Remove the skillet from the heat and serve the Spinach Shakshuka hot, with crusty bread on the side.

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