Spinach Shakshuka

Originating in Tunisia, the popular breakfast dish across North Africa and the Middle East that has recently popped up on brunch menus across the US & Europe.

If you’ve had this spicy tomato egg dish, you definitely know whats up. Everyone else, let me have the pleasure to introduce you to the dish that will change what you consider to be ‘breakfast’ food.

The base is pretty simple, consisting of onions, bell peppers & tomato. Of course the beauty of home cooking, you customize your shakshuka by adding merguez sausage or in this case spinach.

It’s best to prepare it in a stove-to-table pan, like cast iron. Be sure to use a trivet to prevent from burning your table with the hot pan while serving.

RECIPE OVERVIEW


 

Over medium heat saute onion & bell pepper in olive oil. Once they begin to soften, add in sliced garlic until lightly golden.

Bell Peppers & Oniosn for Shakshuka

Add in finely chopped tomatoes.

Tomatoes for Shakshuka

Then add in the harissa, paprika & cumin. Taste & adjust salt and pepper.

Spices for Shakshuka

Add in spinach and gently incorporate into sauce.

Spinach Shakshuka

Immediately after, crack in the eggs around the pan and let cook in sauce for about 5 minutes over high heat.

Tip: If you want your yolks to be firm, cover with a lid.

Spinach Shakshuka

Once yolks are at desired doneness, top with feta and garnish with cilantro. Serve with baguette or a flat bread.

Tip: If you like your feta to be a bit more melted, add feta in immediately after eggs.

Spinach Shakshuka

Bon Appétit

 

 

Spinach Shakshuka
Recipe Type: Breakfast/Brunch
Cuisine: African
Author: U. Kiano Moju
Ingredients
  • 6 eggs
  • 2 cups fresh spinach
  • 1 red bell pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 26oz can/container chopped tomatoes
  • 4 garlic cloves, sliced
  • 2 oz French feta
  • 1 TBSP harissa paste (1-2 TBSP harissa sauce)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • kosher salt & black pepper to taste
Instructions
  1. Over medium heat saute onion & bell pepper in olive oil. Once they begin to soften, add in sliced garlic until lightly golden.
  2. Add in finely chopped tomatoes.
  3. Then add in the harissa, paprika & cumin. Taste and adjust salt and pepper.
  4. Add in spinach and gently incorporate into sauce.
  5. Immediately after, crack in the eggs around the pan and let cook in sauce for about 5 minutes over high heat.
  6. Tip: If you want your yolks to be firm, cover with a lid.
  7. Once yolks are at desired doneness, top with feta and garnish with cilantro. Serve with baguette or a flat bread.
  8. Tip: If you like your feta to be a bit more melted, add feta in immediately after eggs.

 

 

Kiano Moju

Founder

Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

7 Comments
  1. Awesome! This Spinach Shakshuka is just amazing, mouthwatering and also very healthy. This is a must try for me and thanks for sharing this easy recipe.

  2. It’s funny how many traditions claim shakshuka as their own. It is claimed as a local dish in Israel and neighboring countries (not just Tunisia.) I’ll have to research the origins – bet there is dispute about that. No dispute that your version is lovely – and beautifully presented.

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