Spinach Shakshuka (One Pan)
Shakshuka mit Spinat (Eine Pfanne)
AI photo
Family recipe
Kid-friendly, freezer-friendly and easy to scale up for the whole family.
Eggs poached in spiced tomato-spinach sauce — ready in 20 minutes, packed with protein and iron. Perfect for breakfast or a quick dinner.
Ingredients
- 4 free-range eggs
- 400 g canned tomatoes, chopped
- 150 g baby spinach
- 1 onion, diced
- 2 garlic cloves, pressed
- 1 tsp cumin
- 1 tsp hot paprika
- ½ tsp za'atar
- Salt, pepper, olive oil
- Feta to crumble on top
Method
- Soften onion and garlic in olive oil for 3 minutes.
- Add spices and toast for 1 minute until fragrant.
- Add tomatoes and simmer for 5 minutes.
- Stir in spinach until wilted.
- Make 4 wells in the sauce and crack in the eggs.
- Cover and poach for 6–8 minutes until whites are set but yolks are still runny.
- Crumble over feta and serve with fresh bread.