Crispy-Edged Shakshuka with Garlicky Spinach
Ingredients
- 3 tablespoonolive oil
- 4 clovegarlic
- 5 cupfresh spinach
- 1 cupcherry tomatoes
- 4eggs
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ·crusty bread (for serving)
Prep
- 01
Mince 4 cloves garlic.
- 02
Rinse and roughly chop 5 cups fresh spinach.
- 03
Halve about 1 cup cherry tomatoes.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
- 02
Add spinach in batches, stirring, until wilted and any excess moisture has cooked off, about 3 minutes total. Season with salt and pepper, then push to the edges of the pan.
- 03
Add remaining 1 tablespoon oil to the center of the pan and scatter cherry tomatoes. Cook for 1 minute until they start to soften.
- 04
Crack eggs directly into the cleared center space, spacing them apart. Sprinkle with red pepper flakes, salt, and pepper.
- 05
Cover the pan and cook over medium heat for 4–5 minutes, until the whites are set but yolks still jiggle slightly when shaken.
- 06
Serve directly from the pan with crusty bread for dipping.
Spice Tips
For extra heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A shake of smoked paprika adds depth. Finish with fresh herbs like dill or parsley for brightness.