Recipe details
Breakfast
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Spinach Shakshuka
40min
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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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.
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.
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.
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.
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.
Serve
Remove the skillet from the heat and serve the Spinach Shakshuka hot, with crusty bread on the side.
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