Shakshuka with Spinach

This culinary masterpiece not only offers a feast for the palate but also stands as a testament to the seamless amalgamation of Mediterranean tradition and modern-day gastronomy.

fuxing zhu
January 01, 2025

🍳🥬 Welcome to the 10th Issue of VERYWELL FOOD! 🌿🍅

Hey there, food lovers! 👋

We’re so excited to share another mouthwatering recipe with you in this special 10th edition of VERYWELL FOOD! 🎉 This week, we’re bringing you a twist on a classic favorite: Shakshuka with Spinach! 🌱🍽️

Ready to spice things up in the kitchen? Let’s dive into the recipe and bring this delicious dish to life! 💥 😋

Recipe of the Week 🍲

With its rich cultural heritage and healthful ingredients, this recipe not only entices the palate but also offers a glimpse into the tapestry of flavors that define the artistry of Mediterranean gastronomy.

📝 Ingredients:

2 tablespoons olive oil
1 large onion, finely chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes (optional, for heat)
1 can (14.5 oz) diced tomatoes or 4 large ripe tomatoes, chopped
1 tablespoon tomato paste
1/2 cup water or vegetable broth
6 cups fresh spinach, roughly chopped
Salt and pepper to taste
4–6 large eggs
Fresh cilantro or parsley, chopped (for garnish)
Crumbled feta cheese (optional)

📝 Instructions:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes. Add the minced garlic, cumin, smoked paprika, ground coriander, and red pepper flakes (if using). Cook for another 1-2 minutes until the spices are fragrant.
Stir in the diced tomatoes, tomato paste, and water or vegetable broth. Season with salt and pepper to taste. Bring the mixture to a simmer, reduce the heat to low, and let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the chopped spinach to the skillet and stir until the spinach is wilted and well incorporated into the tomato sauce. This should take about 2-3 minutes.
Using a spoon, make small wells in the sauce, then crack the eggs into each well. Cover the skillet with a lid and cook the eggs on low heat until the whites are set but the yolks are still runny, about 5-7 minutes. If you prefer firmer yolks, cook them for a few minutes longer.
Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with freshly chopped cilantro or parsley and crumbled feta cheese if desired. Serve the shakshuka hot, with warm pita bread or crusty bread on the side for dipping.

Meal Prep Tips ⏱️

For a creamier sauce, you can add a splash of heavy cream or a dollop of Greek yogurt before adding the eggs.
Feel free to customize the dish with other vegetables like zucchini, mushrooms, or even chickpeas.
Shakshuka is also great for brunch, served with a side of avocado or a fresh salad.