Sha-what?! Shakshuka. It’s my favorite way to make eggs lately and something I wish I would have discovered sooner. It’s a one-skillet dish of eggs poached in a spicy, smoky, veggie packed tomato sauce. What’s better than that?
The first time I was introduced to this dish was at our favorite bakery in our old neighborhood. We would typically stop in for some cold brew coffee and a croissant, but we kept seeing people ordering this so called shakshuka and it looked amazing. One morning we decided to depart from our normal routine and try the shakshuka and man am I glad that we did! I knew right away that this was something I would need to recreate at home.
I love that this dish is an easy way to get in a serving or two of veggies right at the start of the day! I decided to add some fresh spinach to mine for some extra phytonutrient goodness and I think any dark leafy greens would work (think Swiss chard, kale, etc.)
I used my cast iron pan, but you could use an oven safe non-stick skillet as well. I like to serve it straight from the pan to the table so everyone can help themselves. Serving it with some nice crusty bread is a must so you can soak up the delicious sauce!
I think Shakshuka can be served for any meal of the day, but I love to serve it for brunch. It feels special, but takes very little time to prepare and it’s the ultimate combination of vegetables + protein + carbs to start your day off right.
- 2 Tablespoons olive oil
- ½ large yellow onion, chopped
- 1 large red bell pepper, seeded and chopped
- Pinch of salt and black pepper
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 1 28 ounce can crushed tomatoes with juices
- 2 cups baby spinach
- 6 large eggs
- For serving:
- 2 ounces feta cheese, crumbled
- 2 Tablespoons fresh flat leaf parsley, chopped
- Crusty bread
- Preheat oven to 375 degrees. Heat large cast iron skillet over medium-low heat. Add olive oil, onion, bell pepper, salt and pepper. Cook until very soft, about 15 minutes.
- Add the garlic and cook until fragrant, 1-2 minutes. Stir in the cumin, paprika, and cayenne pepper and cook for an additional 1-2 minutes.
- Add the tomatoes with juices and simmer until slightly thickened, about 10 minutes.
- Stir in the spinach and cook until wilted.
- Remove the pan from the heat and carefully crack the eggs over the surface of the sauce, spacing them out as evenly as possible.
- Transfer skillet to the oven and bake until eggs are set, about 7-10 minutes.
- Remove skillet from the oven, sprinkle with feta and parsley and serve with crusty bread for dipping.