Crispy-Edged Shakshuka with Wilted Spinach
Ingredients
- 2 tablespoonsolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- 4 cupsfresh spinach
- 1 can (14 oz)canned crushed tomatoes
- 4 largeeggs
- ·salt
- ·black pepper
- ½ teaspooncumin
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- 02
Stir in the minced garlic and cumin; cook for 30 seconds until fragrant.
- 03
Add the spinach in batches, stirring until wilted (about 2 minutes total).
- 04
Pour in the crushed tomatoes with a pinch of salt, pepper, and red pepper flakes. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- 05
Using the back of a spoon, make 4 small wells in the sauce. Crack one egg into each well.
- 06
Cover the skillet and cook over medium heat for 5-7 minutes, until the egg whites are set but the yolks are still runny (or longer if you prefer firmer yolks).
- 07
Taste and adjust seasoning. Serve straight from the pan with crusty bread.
Spice Tips
For deeper warmth, add 1/2 teaspoon smoked paprika with the cumin. For heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the whole dish.
Serve with warm pita bread or crusty bread for scooping. Leftovers keep in the fridge for 2 days and can be reheated gently in a 350°F oven.