Crispy-Edged Shakshuka with Spinach and Sriracha
Ingredients
- 3 tablespoonolive oil
- 1yellow onion
- 3 clovesgarlic
- 5 cupfresh spinach
- 14 ouncecanned crushed tomatoes
- 1½ tablespoonsriracha
- ½ teaspoonsmoked paprika
- 4eggs
- ·kosher salt
- ·black pepper
- ¼ cupfresh cilantro
- 1lime
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 3 cloves garlic.
- 03
Roughly chop 1/4 cup fresh cilantro.
- 04
Cut 1 lime into wedges.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the diced onion and cook 3-4 minutes until softened and starting to brown at the edges.
- 02
Stir in the minced garlic and cook 30 seconds until fragrant.
- 03
Add the spinach in handfuls, stirring until wilted, about 2 minutes.
- 04
Pour in the crushed tomatoes, 1 1/2 tablespoons sriracha, and 1/2 teaspoon smoked paprika. Stir well. Reduce heat to medium-low and simmer 5 minutes to meld flavors. Season with salt and pepper to taste.
- 05
Using the back of a spoon, create 4 shallow wells in the tomato sauce. Crack 1 egg into each well.
- 06
Cover the skillet and cook 5-7 minutes until the egg whites are set but yolks still jiggle slightly when gently shaken (or longer if you prefer firmer yolks).
- 07
Sprinkle with chopped cilantro. Squeeze lime juice over the top and serve directly from the skillet with warm bread.
Spice Tips
For milder heat, reduce sriracha to 1 tablespoon or drizzle it on individual portions instead. For extra fire, add 1/4 teaspoon cayenne pepper to the sauce or a pinch of red pepper flakes. A dash of Aleppo pepper adds fruity complexity without extreme heat.
Shakshuka reheats beautifully and keeps for 3 days in the refrigerator; gently reheat in a low oven. Serve with crusty bread, pita, or over rice to soak up the sauce.