Shakshuka with Greens and Feta

shakshuka with greens and feta
shakshuka with greens and feta

Shakshuka with Greens and Feta

Mae Reilly


  • 2 tbsp olive oil
  • 1/2 yellow onion chopped
  • 1 red bell pepper seeded and chopped
  • Pinch of salt and black pepper
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 28 oz can crushed tomatoes with juices
  • 2 cups baby spinach
  • 6 eggs large

For Serving

  • 2 oz feta cheese crumbled
  • 2 tbsp flat leaf parsley chopped
  • crusty bread


  • Preheat oven to 375 degrees. Heat large cast iron skillet over medium-low heat. Add olive oil, onion, bell pepper, salt and pepper. Cook until soft, about 15 minutes.
  • Add the garlic and cook until fragrant, 1-2 minutes. Stir in the cumin and paprika and cook for an additional 1-2 minutes.
  • Add the tomatoes with juices and simmer until slightly thickened, about 10 minutes.
  • Stir in the spinach and cook until wilted.
  • Remove the pan from the heat and carefully crack the eggs over the surface of the sauce, spacing them out as evenly as possible.
  • Transfer skillet to the oven and bake until eggs are set, about 7-10 minutes.
  • Remove skillet from the oven, sprinkle with feta and parsley and serve with crusty bread for dipping.

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