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A cast iron skillet filled with red tomato sauce, green spinach, and six poached eggs topped with feta and cilantro.
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Best Ever Healthy Shakshuka

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 310kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, seeded and diced
  • 4 cloves garlic , minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 can (28 ounces) whole peeled tomatoes, crushed by hand
  • 2 cups fresh baby spinach
  • 6 large organic eggs
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 ounces low -sodium feta cheese, crumbled

Instructions

  • Heat the extra virgin olive oil in a large, deep skillet or cast-iron pan over medium heat.
  • Add the diced onion and red bell pepper to the skillet. Sauté for 6-8 minutes until the onion is translucent and the pepper is tender.
  • Stir in the minced garlic, smoked paprika, ground cumin, and chili powder. Toast the spices for 1 minute until highly fragrant.
  • Pour in the hand-crushed tomatoes and their juices. Add the baby spinach and stir until the spinach has wilted into the sauce.
  • Season with sea salt and black pepper. Reduce heat to low and simmer for 10-12 minutes until the sauce thickens slightly.
  • Use a large spoon to create six small wells in the tomato mixture.
  • Carefully crack one egg into each well. Cover the skillet with a tight-fitting lid.
  • Cook for 5-8 minutes, or until the egg whites are opaque and fully set while the yolks remain soft and runny.
  • Remove from heat and garnish immediately with crumbled feta cheese and chopped cilantro.
  • Serve warm directly from the pan, optionally accompanied by whole-grain crusty bread.