Traditional Shakshuka with Spinach and Feta

Traditional Shakshuka with Spinach and Feta

Shakshuka is a traditional Middle-Eastern breakfast, it is so delicious that nowadays it is enjoyed anytime of the day. This one pan meal is full of flavor and easy to make, using everyday ingredients. The best part of it is that you can make any substitutions according to what you like and have available.

20 mins total time

10 mins active time


Serves 6



  • 2 tbsp olive oil
  • 2 onions

    finely chopped

  • 1 red bell pepper

    cut into strips

  • 3 cloves garlic

    finely chopped

  • 2 tsp sweet paprika
  • 1½ tsp ground cumin
  • 28 oz can crushed tomatoes
  • 1 tsp kosher salt
  • 3½ oz baby spinach
  • 6 large eggs


  • 3½ oz feta cheese


  • Freshly ground black pepper

    to season

  • Salt flakes

    to serve

  • 2 tbsp coarsely chopped flat-leaf parsley


  • 1Place a 11-inch cast iron skillet over medium-high heat. Add the oil and onions and cook stirring for 1 minute. Add the pepper and cook, stirring for 5 minutes, or until the onions are translucent.
  • 2Add the garlic, paprika and cumin and cook, stirring for 1 minute, or until fragrant.
  • 3Add the tomatoes and salt and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Meanwhile, continue to the next step.
  • 4Insert the wire rack into position 5.
  • 5Add the spinach to the tomato mixture and stir until wilted. Remove the skillet from the heat.
  • 6Using the back of a spoon make 6 small wells, evenly spaced apart, in the tomato mixture. Crack the eggs, one at a time, into a small bowl and add to the wells. Sprinkle with the feta and season with pepper.
  • 7Once preheated, place the skillet in the oven and start Autopilot.
  • 8The egg whites should be just set and the yolks soft and runny, or cooked to your liking. If not, give it a bit more.
  • 9Season with salt and pepper. Sprinkle with the parsley and serve.