Shakshuka with Spinach

Shakshuka with Spinach

Total time: 25 minutes
Servings: 4
shakshuka with spinach

When Tom Kerridge showcased his version of shakshuka on ITV’s This Morning, it reminded me of this easy and tasty one dish brunch, so make and enjoy!

Shakshuka is a classic North African and Middle Eastern dish. Eaten for breakfast or any meal of the day, it’s made from simple, healthy ingredients and is vegetarian. Shakshuka literally means “a mixture”, the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.

shakshuka with spinach

Shakshuka with Spinach

Make this easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand – curry powder, pesto or fresh herbs.
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Course: Lunch
Cuisine: Mediterranean
Diet: Vegetarian Diet
Keyword: breakfast, eggs, paprika, tomato
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 248kcal
Author: Richard


  • 2 tbsp extra virgin olive oil
  • 1 onion large, chopped
  • 3 cloves garlic chopped
  • 1 red bell pepper chopped
  • 1 tsp smoked paprika
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • ¼ tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp honey
  • 400 g chopped tomatoes
  • 4 cups salad spinach chopped
  • 4 eggs large
  • ½ cup fresh flat-leaf parsley chopped
  • 50 g feta cheese optional


  • Drizzle the olive oil in a large pan and place over medium-high heat for a few seconds. Add the onions and stir until they start to sizzle. Reduce the heat to medium-low and sauté for about 5 minutes.
  • Add the garlic and peppers and sauté for 5 minutes longer to soften the peppers.
  • Add the paprika, cumin, coriander, red pepper flakes, salt and honey and stir, then stir in the chopped tomatoes.
  • Bring to a boil, then reduce to a simmer and cook until thick, about 5 minutes. Stir in the spinach and cook until just wilted.
  • Using the back of a spoon, make 6 indentations in the sauce for the eggs. Crack each egg into a cup and then pour carefully into the indentations.
  • Cover the pan and cook for about 8 minutes, until the whites of the eggs are set. Test by poking the whites with a paring knife. If you like your egg yolks firmer, cook longer.
  • When eggs are done to your liking, sprinkle with parsley and feta, if desired.


Calories: 248kcal | Carbohydrates: 14g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Fiber: 3g | Sugar: 7g

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