Shakshuka with Spinach

Ingredients

• 2 tbsp olive oil
• 1 onion
• 4 cloves garlic (Crushed and chopped)
• 1 cup tomato purée
• 0.25 cup water
• 1 tsp ground cumin
• 1 tsp ground paprika
• 0.5 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 4 cups fresh spinach (Chopped)
• 4 eggs (Use 4–6 eggs)
• 2 jalapeños
• parsley or cilantro (Chopped; use either herb for garnish)
• feta cheese (Optional garnish)
• pita bread (Warm, for serving)

Steps

1. 1

   Heat a heavy-bottomed non-stick skillet with a lid over medium-high heat.

2. 2

   Add the olive oil and onion. Sauté until the onion is softened but not brown.

3. 3

   Add the crushed and chopped garlic and sauté for 1 minute.

4. 4

   Add the tomato purée, water, ground cumin, ground paprika, red pepper flakes, salt, black pepper, and jalapeños. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes.

5. 5

   Add the chopped spinach, cover the skillet, and cook for 5 minutes.

6. 6

   Stir the wilted spinach into the sauce. Using the back of a ladle, make small wells for the eggs.

7. 7

   Gently crack the eggs into the wells. Cover the skillet and cook over low heat for approximately 8–10 minutes.

8. 8

   Garnish with chopped cilantro or parsley and optional feta cheese. Serve with warm pita bread.

Notes

The source lists jalapeños, but does not specify when to add them; they are included with the tomato sauce and seasonings as the most direct preparation. The amount of garnish, feta, and pita bread is not specified.

Nutrition per serving

• breakfast
• brunch
• main
• vegetarian
• one-pot
• stovetop
• Middle Eastern
• gluten-free without pita