There’s a little something magical about the poached eggs nestled in a vibrant, spiced tomato sauce that brings joy to any meal of the day. I first tried shakshuka at a charming café, where the aroma of simmering spices and fresh herbs instantly transported me to the heart of Middle Eastern cuisine. This Spicy Spinach Shakshuka recipe is my go-to for a quick, one-pan vegetarian delight that’s perfect for everything from brunch to a cozy dinner.
In just 35 minutes, you’ll enjoy a delicious harmony of flavors, with the warm notes of paprika and cumin elevating the dish to a new level. It’s a versatile recipe, allowing room for creativity and adjustments, whether you’re crunched for time or just want to impress guests. Let’s dive into making the best shakshuka you’ve ever tasted, bursting with flavor and topped with creamy feta, fresh avocado, and a sprinkle of herbs. Ready to create a kitchen masterpiece? Let’s get started!
Why is Best Shakshuka a Must-Try?
Quick and Easy: This recipe comes together in just 35 minutes, ideal for busy mornings or last-minute dinner plans.
Flavor Explosion: With a zesty blend of spices, this dish bursts with warmth, making your taste buds dance.
Customizable Goodness: Swap ingredients effortlessly for unique variations—try adding zucchini or green veggies for a fresh twist!
Crowd-Pleasing: Perfect for brunch gatherings, this shakshuka impresses friends and family alike, serving as a stunning centerpiece.
Nourishing Meal: Packed with nutrients from spinach and tomatoes, it’s a wholesome option that doesn’t sacrifice flavor.
Embrace the joy of homemade meals with this unforgettable shakshuka!
Best Shakshuka Ingredients
• Dive into crafting the Best Shakshuka with these wholesome ingredients!
For the Sauce
- Extra-virgin olive oil – Adds richness and depth to the sauce, but feel free to use another cooking oil if needed.
- Chopped yellow onion – Provides a sweet foundation; shallots are a lovely substitute for a milder flavor.
- Red bell pepper – Offers sweetness and crunch; any preferred sweet pepper can work well instead.
- Garlic cloves – Infuses aromatic flavor; store-bought minced garlic can save time in a pinch.
- Smoked paprika – Introduces a smoky depth to the dish; regular paprika serves well for a milder flavor.
- Ground cumin – Gives an earthy richness; coriander can be a delightful alternative.
- Cayenne pepper – Adds optional heat for those who love a kick; simply omit for a milder version.
- Crushed tomatoes (28-ounce can) – Forms the base of the sauce; fresh tomatoes are great but need longer cooking time.
- Harissa paste – Imparts a North African spice; go for mild harissa if you prefer less heat, or use sriracha as a substitute.
For the Topping
- Fresh spinach – Bursting with nutrients and color; kale is a fantastic alternative if spinach isn’t available.
- Large eggs (3 to 5) – The star protein; adjust quantity based on your preference for a filling meal.
- Crumbled feta cheese – Adds creaminess and tang; goat cheese or a dairy-free option can stand in beautifully.
- Fresh parsley leaves – Brightens the dish; feel free to use any fresh herb you adore, like cilantro or basil.
- Avocado (sliced) – Boosts creaminess and nutrition; skip it or swap for yogurt dollops if you choose.
- Microgreens (optional) – For added texture and garnish; any available green works, or simply omit.
- Toasted bread – Essential for scooping up the shakshuka; choose pita or your favorite crusty bread for the best experience.
Get ready to indulge in the vibrant flavors of this delightful dish!
How to Make Best Shakshuka
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Heat oil: Warm the extra-virgin olive oil in a 12-inch skillet over medium heat. Add the chopped onion and red bell pepper, sauté until they’re translucent, about 6-8 minutes.
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Add aromatics: Lower the heat and stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Cook for 30 seconds until fragrant—you’ll love the warm aroma!
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Simmer sauce: Incorporate the crushed tomatoes and harissa paste into the skillet. Let everything simmer for 15 minutes, stirring occasionally until the sauce thickens and bubbles beautifully.
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Add spinach: Fold in the fresh spinach, cooking until it wilts down, which should take about 2-3 minutes. Create small wells in the sauce with the back of a spoon.
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Crack eggs: Gently crack the eggs into the wells you’ve created in the sauce. Cover the skillet and cook for 5-8 minutes until the eggs reach your desired doneness.
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Season and garnish: Sprinkle with salt and freshly ground black pepper. Top with crumbled feta, fresh parsley, sliced avocado, and microgreens for a colorful finish.
Optional: Serve your shakshuka with warm toasted bread for the ultimate brunch experience!
Exact quantities are listed in the recipe card below.
Expert Tips for the Best Shakshuka
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Spice Control: Start with less harissa and gradually add more to customize the heat level according to your preference.
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Perfectly Poached: Keep an eye on the eggs as they cook; aim for 5-6 minutes if you love runny yolks to avoid overcooking.
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Batch Cooking: If making a larger quantity, prepare the sauce ahead and store it. Add the eggs fresh right before serving for the best shakshuka experience.
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Vegetable Options: Experiment by adding different vegetables or greens, like zucchini or Swiss chard, to create your unique shakshuka twist.
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Bread Selection: For maximum enjoyment, serve with crusty bread for scooping; pita or a rustic loaf are particularly great choices.
Best Shakshuka Variations
Feel free to unleash your creativity and adapt this recipe with these exciting twists that invite flavor and flair!
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Green Shakshuka: Swap the tomato base for a vibrant blend of spinach, kale, or Swiss chard for a fresh, herbaceous delight. It’s a delicious spin that still captures that shakshuka essence.
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Spicy Kick: Add a sprinkle of crushed red pepper flakes or a dash of extra cayenne to elevate your dish’s heat profile. It’s perfect for those who love a fiery flavor!
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Veggie-Packed: Toss in leftover roasted vegetables like zucchini or eggplant for an additional layer of texture and taste. They’ll sweeten up the dish beautifully as they mingle with the sauce.
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Cheesy Indulgence: Substitute feta with melty mozzarella or provolone for a creamy, gooey texture that stretches delightfully with each scoop. Who can resist that?
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Herb Explosion: Experiment with fresh herbs like cilantro, basil, or mint to brighten the dish and introduce new flavor notes. Each herb adds a unique twist—why not try them all?
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Chickpea Boost: Stir in canned chickpeas for a heartier meal rich in protein and fiber. They’ll soak up all that delicious sauce while adding substance.
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Breakfast Bliss: For a brunch twist, add crispy bacon or chorizo before cracking the eggs for a savory combination that will tantalize any breakfast lover’s palate.
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Yogurt Swirl: Top your shakshuka with a dollop of Greek yogurt or labneh for a creamy contrast and a refreshing taste. It lightens the dish beautifully while enhancing the flavors.
Transform your shakshuka to fit your mood and taste preferences—each variation invites a new journey of flavor!
How to Store and Freeze Best Shakshuka
Fridge: Store leftover shakshuka in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Freezer: You can freeze the shakshuka sauce without the eggs. Place it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating and adding eggs.
Reheating: When ready to enjoy, reheat the sauce in a skillet, make wells, and crack fresh eggs directly into it. Cover and cook until the eggs are poached to your liking.
Make-Ahead: The tomato sauce can be prepared in advance and stored for a quick meal. Just add eggs at the last minute for the best shakshuka experience!
What to Serve with Best Shakshuka?
Brighten your meal with delightful pairings that complement the vibrant, savory flavors of this one-pan dish.
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Toasted Pita Bread: Perfect for scooping; the warm, fluffy texture adds a delightful contrast to the rich sauce.
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Feta and Herb Salad: A light, fresh salad with crumbly feta, cucumbers, and herbs balances the dish’s spices wonderfully.
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Greek Yogurt: The creamy tang of yogurt adds a smooth finish, cooling the heat while enhancing flavors.
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Roasted Cherry Tomatoes: Their sweetness intensifies when roasted, creating a burst of flavor that plays beautifully with the shakshuka.
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Crispy Potato Wedges: The crunch of well-seasoned, crispy potatoes adds a different texture, making the meal more filling and satisfying.
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Sliced Avocado on Toast: Smooth, creamy avocado on a slice of toasted bread mirrors the ingredients in the shakshuka perfectly, merging flavors beautifully.
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Mint Lemonade: A cool, refreshing drink with zesty mint and tangy lemon provides a refreshing contrast to the warm spices.
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Baklava: For dessert, this sweet, flaky pastry filled with nuts offers a delightful end to a hearty meal, marrying sweet and savory.
Embrace these stunning pairings to elevate your shakshuka experience!
Make Ahead Options
These Best Shakshuka are perfect for busy home cooks looking to save time without sacrificing flavor. You can prepare the tomato sauce up to 3 days in advance by cooking it through step 3; simply refrigerate in an airtight container. When you’re ready to serve, reheat the sauce over medium heat, add fresh spinach to wilt, and create wells for the eggs just before cooking them, ensuring they’re perfectly poached and fresh. To maintain quality, avoid adding the eggs and garnishes until you’re ready to enjoy the dish. By prepping ahead, you can enjoy a delightful homemade shakshuka with minimal effort on hectic days!
Best Shakshuka Recipe FAQs
How do I choose the best tomatoes for shakshuka?
Absolutely! When selecting tomatoes, go for ripe, canned crushed tomatoes for the sauce since they yield a rich texture and flavor. If using fresh tomatoes, look for ones that are firm but slightly soft and fragrant, avoiding any with dark spots or blemishes.
How should I store leftover shakshuka?
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, ensuring you don’t overcook the eggs again.
Can I freeze shakshuka?
Yes, you can! To freeze shakshuka, first cool the sauce completely, then portion it into freezer-safe containers without the eggs. It can be frozen for up to 3 months. When ready to enjoy, thaw in the fridge overnight, reheat in a skillet, create wells, and crack fresh eggs into it to cook.
What should I do if my eggs are overcooked?
Don’t fret! To avoid overcooking in the future, keep a close eye on the eggs as they cook, aiming for around 5-6 minutes if you want your yolks to remain runny. If they do get overcooked, consider serving your shakshuka with a little extra sauce or a side of yogurt to add some moisture back to the dish.
Is shakshuka safe for pets?
While shakshuka is delicious for humans, it’s best to avoid sharing with pets. Ingredients like spices and garlic can be harmful to dogs and cats. Always stick to pet-friendly foods when considering treats for your furry friends!
Best Shakshuka Recipe: Quick, Flavor-Packed Brunch Delight
Ingredients
Equipment
Method
- Warm the extra-virgin olive oil in a 12-inch skillet over medium heat. Add the chopped onion and red bell pepper, sauté until translucent, about 6-8 minutes.
- Lower the heat and stir in minced garlic, smoked paprika, ground cumin, and cayenne pepper. Cook for 30 seconds until fragrant.
- Incorporate crushed tomatoes and harissa paste into the skillet. Let simmer for 15 minutes, stirring occasionally.
- Fold in fresh spinach, cooking until wilted, about 2-3 minutes. Create small wells in the sauce.
- Gently crack the eggs into the wells. Cover and cook for 5-8 minutes until the eggs reach desired doneness.
- Sprinkle with salt and pepper. Top with crumbled feta, parsley, avocado, and microgreens.
