Description
A flavorful and hearty Shakshuka recipe featuring a spicy tomato and bell pepper sauce simmered with baby spinach and topped with creamy feta and perfectly poached eggs, served with crusty French bread for dipping.
Ingredients
Shakshuka Base
- 2 tablespoons olive oil
- 1 tablespoon harissa chili paste
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 28 ounces (800 grams) whole plum tomatoes, roughly chopped
Additional Ingredients
- 4 ounces (140 grams) baby spinach
- 6 ounces (170 grams) feta cheese
- 4 large eggs
- 1 loaf French bread, toasted
- Fresh cilantro for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely diced onion, red bell pepper, and minced garlic. Cook, stirring occasionally, until the peppers are soft and the onion is translucent, about 8 minutes.
- Add Spices: Stir in the harissa chili paste, sweet paprika, ground cumin, and kosher salt. Mix well and cook for an additional 2 minutes to allow the flavors to meld.
- Add Tomatoes: Pour in the roughly chopped whole plum tomatoes along with their juices. Bring the mixture to a simmer and cook for 6 minutes to reduce slightly and develop the sauce.
- Incorporate Spinach: Stir in the baby spinach and continue simmering until the spinach is wilted, about 5 minutes, ensuring it blends well with the tomato sauce.
- Add Feta and Poach Eggs: Sprinkle the crumbled feta cheese evenly over the sauce. Using a spoon, create four small wells in the sauce and carefully crack one egg into each well. Cover the skillet with a lid and cook for about 5 minutes, or until the egg whites have set but the yolks remain runny.
- Garnish and Serve: Remove the skillet from heat, garnish with fresh cilantro, and serve immediately with toasted crusty French bread for dipping into the sauce and runny yolks.
Notes
- For spicier shakshuka, increase the amount of harissa chili paste or add a pinch of cayenne pepper.
- If preferred, swap feta for goat cheese or omit for a dairy-free version.
- Covering the skillet when cooking eggs helps them cook evenly without overcooking the yolks.
- Leftovers can be refrigerated and reheated gently on the stovetop.
- Use fresh herbs like parsley or mint as alternatives to cilantro for garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
