Description

Spinach Shakshuka is a vibrant, flavor-packed dish that brings together fresh spinach, ripe tomatoes, and perfectly poached eggs in a savory sauce. This delightful recipe transforms simple ingredients into a stunning meal, ideal for brunch or cozy dinners. With its warm spices and beautiful presentation, Spinach Shakshuka is not just a dish; it’s an experience that will impress your guests and elevate your cooking skills.

Ingredients

Scale

2 cups fresh spinach, chopped
1 can (14.5 oz) diced tomatoes (or 2 ripe tomatoes, chopped)
1 medium onion, diced
3 garlic cloves, minced
4 large eggs
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Chili flakes (optional)
Fresh cilantro or parsley for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic, cumin, and smoked paprika; cook for an additional minute until fragrant.
Add the diced tomatoes along with salt and pepper. Simmer for about 10 minutes until thickened.
Gradually stir in the chopped spinach until wilted (about 3–4 minutes).
Create small wells in the mixture and crack an egg into each well. Cover and cook until the eggs are just set (5–7 minutes).
Garnish with cilantro or parsley and serve warm with crusty bread or pita.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Brunch
Method: Sautéing
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 portion (approximately 250g)
Calories: 280
Sugar: 6g
Sodium: 450mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 6g
Protein: 12g
Cholesterol: 370mg

Keywords: - For a twist on this recipe, try substituting spinach with kale or Swiss chard. - To add extra depth of flavor, consider using different spices like coriander or harissa. - Leftovers can be stored in an airtight container in the fridge for up to three days.