Introduction
There’s something magical about a dish that comes together in one pan, looks beautiful, and tastes even better than it looks. That’s the charm of shakshuka, a dish that has traveled across continents and become a beloved staple in kitchens worldwide.
Shakshuka, which means “a mixture” in Arabic, is thought to have originated in North Africa, with Tunisia often credited as its birthplace. It later spread through the Middle East, becoming especially popular in Israel, where it is now considered a national dish. Traditionally, shakshuka is made with a tomato and pepper base spiced with cumin and paprika, into which eggs are gently poached. It’s eaten morning, noon, and night — served bubbling hot, straight from the skillet, with bread for scooping.
This recipe — Shakshuka with Feta & Spinach — takes the classic and adds a Mediterranean twist. The salty tang of feta cheese melts into the sauce, while fresh spinach brings extra nutrition and freshness. The combination results in a dish that feels rustic and comforting yet light and balanced. It’s versatile enough to serve as brunch for guests, a quick weekday lunch, or even a cozy weeknight dinner.
Why You’ll Love This Recipe
Shakshuka is beloved for many reasons, and this version doubles down on the best aspects:
- One-pan simplicity – Less cleanup, more flavor.
- Bold flavors – Spiced tomato sauce enriched with feta and fresh greens.
- Nutritious & satisfying – A balanced meal with protein, healthy fats, and fiber.
- Flexible timing – Great for breakfast, lunch, or dinner.
- Customizable – Works with many vegetables, spices, and toppings.
- Beautiful presentation – It looks impressive, but is incredibly easy to make.
Ingredients (Serves 4)
For the shakshuka base:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon chili flakes (optional, for heat)
- 1 can (28 oz) crushed tomatoes
- 1 cup fresh spinach, roughly chopped
- Salt & pepper, to taste
For the eggs & toppings:
- 4–6 large eggs
- ½ cup feta cheese, crumbled
- 2 tablespoons fresh parsley or cilantro, chopped
- Optional garnishes: sliced avocado, kalamata olives, or extra chili flakes
Step-by-Step Instructions
Step 1: Sauté aromatics
Heat olive oil in a large skillet (cast iron or heavy-bottomed works best) over medium heat. Add onion and bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized.
Step 2: Add garlic & spices
Stir in garlic, cumin, paprika, coriander, and chili flakes. Cook for 1–2 minutes, allowing spices to bloom and release their fragrance.
Step 3: Simmer tomatoes
Pour in crushed tomatoes. Stir well, season with salt and pepper, and let simmer for 10–15 minutes, uncovered, until thickened. A rich, concentrated sauce is key.
Step 4: Add spinach
Stir in chopped spinach and let it wilt into the sauce. This step adds freshness and boosts nutrition.
Step 5: Cook the eggs
Use a spoon to create small wells in the sauce. Crack eggs directly into the wells. Cover the pan with a lid and cook for 5–7 minutes until whites are set but yolks remain runny. (Cook longer if you prefer firmer yolks.)
Step 6: Finish with feta
Crumble feta cheese over the sauce. The cheese softens into the tomato base, adding creaminess and tang.
Step 7: Serve hot
Sprinkle with fresh parsley or cilantro. Serve straight from the pan with crusty bread or warm pita for dipping.
Tips for Success
- Thicken the sauce properly – A watery sauce won’t hold eggs well. Simmer until rich and slightly reduced.
- Make wells carefully – Create spaces in the sauce so eggs don’t spread uncontrollably.
- Control yolk doneness – For runny yolks, check eggs at 5 minutes; for firmer, leave them longer.
- Add feta at the end – Keeps it creamy instead of melting completely.
- Use a lid – Traps steam, helping eggs cook evenly on top.
Variations
- Green shakshuka – Swap tomatoes for zucchini, leeks, spinach, and herbs for a vibrant green version.
- Spicy shakshuka – Add harissa paste or fresh chili peppers for extra heat.
- Protein boost – Add chickpeas, beans, or ground lamb to the sauce.
- Cheese lovers – Replace or mix feta with goat cheese, mozzarella, or ricotta.
- Low-carb version – Skip bread and serve with roasted cauliflower or sautéed greens.
Nutrition Information (per serving, 2 eggs + sauce)
- Calories: ~340
- Protein: 18g
- Carbohydrates: 20g
- Fiber: 6g
- Fat: 21g
- Packed with vitamin A, vitamin C, folate, and antioxidants from tomatoes and spinach.
Health Benefits
- Eggs – Provide protein, vitamin D, and choline for brain health.
- Spinach – Rich in iron, magnesium, and vitamin K for bone and heart health.
- Tomatoes – Contain lycopene, a powerful antioxidant linked to heart and skin health.
- Feta – Adds calcium and probiotics for gut health.
- Spices – Anti-inflammatory properties, especially cumin and paprika.
This dish is not just flavorful; it’s a nutrient-dense powerhouse.
Pairing Ideas
- With bread – Warm pita, naan, sourdough, or baguette for scooping.
- With grains – Serve over couscous, quinoa, or rice for a heartier meal.
- With sides – Pair with a cucumber-tomato salad, hummus, or roasted potatoes.
- Drinks – Mint tea, coffee, or even a glass of red wine for dinner.
Make-Ahead & Storage Tips
- Sauce in advance – Make the tomato-spinach base ahead of time and refrigerate up to 3 days. Add eggs fresh when serving.
- Meal prep bowls – Portion sauce into containers; reheat and top with a freshly fried or poached egg.
- Freezing – Freeze the sauce (without eggs) for up to 2 months. Defrost and cook eggs in it when ready.
FAQ
Q: Can I make shakshuka without feta?
A: Yes, but feta adds creaminess and tang. Goat cheese or even grated parmesan work too.
Q: My eggs are overcooked — how do I fix this?
A: Remove from heat slightly earlier than you think. Residual heat continues cooking.
Q: Can I make this vegan?
A: Yes — swap eggs for chickpeas or tofu, and use vegan feta.
Q: Is shakshuka spicy?
A: Traditionally mild, but you can increase heat with chili flakes or harissa.
Final Thoughts
Shakshuka with Feta & Spinach is more than just a recipe — it’s a story of cultural tradition, modern twists, and everyday practicality. It’s easy enough for a quick weekday meal but impressive enough to serve at brunch with friends.
What makes this dish so special is its balance. The spiced tomato base is bold yet comforting. The eggs bring richness, the spinach adds freshness, and the feta ties it all together with tangy creaminess. And let’s not forget the joy of scooping it all up with warm bread — an experience that feels communal, rustic, and deeply satisfying.
If you’re new to shakshuka, this version is a wonderful introduction. If you’re already a fan, the spinach and feta give it a refreshing upgrade. Either way, it’s bound to earn a permanent spot in your lunch or dinner rotation.
So grab a skillet, crack some eggs, and let the magic happen. Shakshuka is one of those meals that proves you don’t need complicated ingredients or hours in the kitchen to create something truly extraordinary.