Shakshuka with Spinach and Feta


Say it with me now people: SHOCK-SHOO-KA.

I have seen this traditional northern African dish all over the place recently, and I decided to give it a try today on a lazy Sunday morning. Honestly, it’s one of those things you can make with whatever you have in your fridge: mushrooms, kale, tomatoes, cheese, whatever you’ve got. I decided to make the classic red version, and threw in some spinach and feta to kick it up a notch. I got the base recipe from NYT Cooking, and adjusted from there.

Let me tell you. Not only does it look amazing, but it tasted freaking incredible. I ate my portion with a side of some toasted whole wheat naan and just about died. It was so rich and flavorful, with a little spice, which is exactly what I needed for brunch today. And, it’s got so many veggies in it so it’s a healthy and delicious way to start your day. It’s easily adaptable for the number of people you’re serving, so you can use a giant cast iron skillet, or you can place in small ramekins for individual portions.

Since I was making a smaller portion, I just used a normal nonstick pan. But it works (and looks) great in a big cast-iron skillet!

First, start by warming some olive oil over medium-low heat and cooking your sliced onions and peppers until suuuuper soft, 15-20 minutes.


After your veggies have softened, place 1.5 crushed cloves of garlic right on top, and stir for 1-2 minutes until fragrant.


Add all your spices: paprika, cumin, and cayenne pepper. You can adjust the pepper to your preferred spice level. I personally like things with a kick, but feel free to cut back if you need to. After you stir your veggies and spices so they are nice and coated, pour over a can of diced tomatoes and juices.


Sprinkle the tomato mixture with salt and pepper. Throw a handful or two of spinach on top to add a nice pop of green.


After your spinach has wilted, allow the mixture to come to a boil, then cover and simmer for 10 minutes until the sauce has thickened. Stir in your feta cheese, maintaining large chunks as best you can. Make three wells and crack an egg into each.


Place in a 375 degree oven and cook for 7-10 minutes, until the whites have set but the tops are still a little jiggly. This will make sure that you have a nice runny yolk. I live for a runny yolk.


Your end result is a hot and delicious breakfast that will shake up your morning routine, and keep you full well into the afternoon. If you have leftovers of the sauce, reheat the next day in the oven with a new egg cracked on top for 10 minutes at 375.


  • 1.5 tablespoons extra-virgin olive oil
  • 1/2 large onion, halved and thinly sliced
  • 1/2 large red bell pepper, seeded and thinly sliced
  • 1.5 garlic cloves, thinly sliced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1/8 teaspoon cayenne, or to taste
  • 1 can diced tomatoes, with their juices 
  • 2 handfuls washed baby spinach
  • ¾ teaspoon salt, more as needed
  • ¼ teaspoon black pepper, more as needed
  • 3 ounces feta cheese, crumbled (about 3/4 cup)
  • large eggs


  1. Heat oven to 375 degrees.
  2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Mix in spinach until wilted. Simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Serve with whole wheat naan, corn tortillas, or toasted ciabatta to soak up the sauce!



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