Spicy Shakshuka with Crispy Spinach and Za'atar
Ingredients
- 3 tablespoonolive oil
- 1yellow onion
- 4 clovesgarlic
- 6 ouncefresh spinach
- 1 can (28 ounce)crushed tomatoes
- ½ teaspoonred pepper flakes
- ¾ teaspoonsmoked paprika
- ½ teaspooncumin
- ·salt
- ·black pepper
- 4eggs
- ¼ cupfeta cheese (crumbled)
- 1 teaspoonza'atar
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- 02
Add the minced garlic, red pepper flakes, smoked paprika, and cumin. Stir constantly for 30 seconds until fragrant.
- 03
Pour in the crushed tomatoes and bring to a simmer. Let it bubble gently for 5 minutes to meld the spices. Season with salt and black pepper to taste.
- 04
While the sauce simmers, heat the remaining 1 tablespoon olive oil in a separate pan over medium-high heat. Add the spinach and cook, stirring, for 2 to 3 minutes until wilted and any liquid has evaporated. Set aside.
- 05
Make 4 shallow wells in the tomato sauce. Crack an egg into each well, keeping the yolks whole. Cover the skillet with a lid or foil and reduce heat to medium.
- 06
Cook for 5 to 7 minutes, until the egg whites are set and the yolks are still runny (or firmer if you prefer). Watch carefully after 5 minutes.
- 07
Top the shakshuka with the wilted spinach, crumbled feta, and a pinch of za'atar. Serve hot directly from the skillet with bread for scooping.
Spice Tips
This recipe has a warm, moderately spicy kick from red pepper flakes and smoked paprika. For more heat, add another 1/4 teaspoon red pepper flakes or a pinch of cayenne to the sauce. For a milder version, reduce the red pepper flakes to 1/4 teaspoon. A squeeze of fresh lemon juice over the finished dish brightens the spice.
Serve with crusty bread, pita, or naan for scooping up the runny yolk and sauce. Shakshuka can be prepped through step 3 up to a day ahead; reheat gently before adding eggs.