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Shakshuka with Feta & Spinach

Shakshuka with Feta and Spinach

Warming and satisfying this shakshuka is perfect for a tasty brunch or light dinner. The whole family will love this. 
Course Breakfast, Dinner, Lunch
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 212kcal


  • 1 tablespoon 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 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 x 14oz can (400g) chopped/diced tomatoes
  • 3 ½ cups of 100g spinach
  • 75 g feta
  • 4 large free-range eggs
  • A small handful of fresh coriander (cilantro) just the leaves.
  • ½ teaspoon sea salt
  • ¼ teaspoon 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.


Calories: 212kcal | Carbohydrates: 12.5g | Protein: 12g | Fat: 13g | Saturated Fat: 4.9g | Cholesterol: 203mg | Sodium: 427mg | Potassium: 439mg | Fiber: 2.5g | Sugar: 4.6g | Calcium: 174mg | Iron: 3mg