Shakshuka is a North African breakfast dish of simmered peppers and tomatoes with lightly poached eggs. This shakshuka with feta and spinach is a delicious twist on the original. It’s easy to make and is great for breakfast, brunch or dinner!
There are many variations of shakshuka, this version includes creamy feta and spinach. I’ve been making this version for years now and we love it! Its warming spices and tasty tomato and pepper sauce is the perfect vehicle for those lovely gooey eggs.
Now I know Shakshuka is traditionally a breakfast dish but we tend to have it for lunch or for a light dinner served with some good bread, you will definitely need some good crusty style bread for mopping up that sauce and for dipping in those eggs.
Why This Recipe Works
- Spinach and feta – perfect in that rich tomato and pepper sauce!
- Light dinner – this works really well as a light dinner, just add crusty bread for dipping.
- One-pot meal – all cooked in one pan, less washing up is always a winner!
What You’ll Need
- Onions – One large white onion is all you’ll need.
- Peppers – Two good-sized bell peppers (capsicum)
- Tomatoes – I use a can of chopped tomatoes, you can use fresh tomatoes if you wish.
- Spices and herbs – For the spices, you will need ground cumin, smoked paprika, and cayenne pepper. The cayenne pepper is optional, and I would omit this if serving to young children. For herbs, I use fresh coriander (cilantro), flat-leaf parsley works really well too.
- Spinach – Fresh spinach is best for this recipe. If you prefer your spinach on the milder side, then baby spinach will work too.
- Feta – Look for good quality feta, Greek feta is best.
- Eggs – One large egg per person is enough for a light dinner or breakfast.
How To Make Shakshuka With Feta And Spinach
This is just a quick visual guide, please find the detailed recipe in the recipe card below.
- Heat oil in a skillet, add the onions and cook them for about 20 minutes until they are soft then add the pepper and cook for another 10 minutes.
- Then add the garlic and spices, cook those for a minute then pour in the tomatoes. I usually add a little water to the tin, give it a swirl around add to the pan. Add a pinch of sea salt and some freshly ground black pepper. Cook for about 10 minutes, stirring occasionally.
- Now add the spinach, one handful at a time, it will wilt quickly.
- Make 4 wells in the sauce and gently crack in one egg in each well. Crumble in the feta, larger lumps are better for this dish. Cover with a lid and cook for about 7 – 12 minutes, depending on how you like your eggs.
Tips For Making The Best Shakshuka
- Cook the onions until soft, the longer you can cook the onions the better, they should be soft and golden, not browned. If cooked long enough they will be soft and sweet which really adds to the flavour of this dish.
- Choose the right skillet. You will see in the photos I use a cast iron pan. My skillet is very well seasoned so can hold up to the tomatoes. If your cast iron skillet is not well seasoned then I recommend using another pan as the acid in the tomatoes will damage your cast iron skillet.
- Make sure you use a skillet with a lid. I prefer to cook the eggs in the sauce on the hob, so you will need a cover that will sit snugly on the skillet. This will steam the eggs, and I think they cook better this way. You can cook them in the oven but I find they dry out quite quickly this way.
- Don’t add too many eggs to the pan! My skillet measures to 22cm/9inches and can hold a maximum of 4 eggs for this recipe.
How To Serve Shakshuka
I serve this Shakshuka from hob to table in the pan and serve it straight from the skillet. We love this on its own with some good crispy bread or with some Soda Bread. This recipe is enough for 4 people for brunch or a light dinner.
Can I make this ahead of time? This really is best made fresh but you can make the base or sauce up to two days ahead of time. Keep it in the fridge until you are ready to use it, reheat it then follow the recipe from step 3.
Can I freeze this Shakshuka? I don’t recommend freezing this dish. It really is best made fresh and eaten straight away.
You May Also Like
If you like this Shakshuka you may also like my Baked Eggs Florentine, this a rich and creamy egg dish perfect for brunch. If you want something on the healthier side then check out my Sweet Potato Frittata with Broccoli. Or maybe you want something quick and easy, then my Crunchy Granola is just for you!
Have you made this Shakshuka with Feta Recipe? Rate it and leave me a comment below to let me know what you think!
Shakshuka with Feta and Spinach
- 1 tbsp olive oil
- 1 large white onion halved and thinly sliced thinly
- 2 large red bell peppers (capsicum) pith and seeds removed then sliced thinly
- 2 cloves of garlic minced
- 1 heaped tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 x 14oz can (400g) chopped/diced tomatoes
- 3 1/2 cups of 100g spinach
- 75 g feta
- 4 large free-range eggs
- A small handful of fresh coriander (cilantro) just the leaves.
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- Heat 1 tablespoon of oil in a skillet or large pan and add the onions and a pinch of salt. Cook for about 20 to 30 minutes over a low to medium until they are soft. They should be golden brown. Stir regularly to avoid burning. Add the sliced peppers and cook for another 10 minutes.
- Now add the garlic and the spices, cook for a minute until they release their aromas. Pour in the tomatoes. I usually add a little water to the tin, give it a swirl around add to the pan. Add a pinch of sea salt and some freshly ground black pepper. Cook for about 10 minutes, stirring occasionally.The sauce should be thick.
- Now add the spinach, one handful at a time, it will wilt down quickly, stir it through the sauce.
- Make 4 wells in the sauce and gently crack in one egg in each well, cover with a lid and cook for about 5 - 7 minutes, depending on how you like your eggs.Finally, roughly crumble in the feta, larger lumps are better for this dish.
- Top with fresh coriander leaves when the eggs are ready.Serve immediately.
- Cooking the eggs - If you don't have a lid for your skillet you can use the oven method as per the recipe linked.
- Heat - If you like your shakshuka on the spicier side then add a little more cayenne, or serve with hot sauce or dried red chilli flakes.
- Freezing and storing - This recipe is best made fresh and I do not recommend freezing this dish.
- Nutritional information is approximate and is calculated using an online nutritional tool.
- Recipe Inspiration - This recipe is inspired by and very roughly adapted from this recipe.
*This recipe was first published on July 28, 2015. It has now been updated with new photos, a step by step guide and expert tips.