Description
A delicious and hearty shakshuka featuring a rich tomato sauce, fresh spinach, and creamy mozzarella, topped with perfectly poached eggs.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 28 ounces canned diced tomatoes
- 2 cups fresh baby spinach
- 3 ounces fresh mozzarella cheese, broken into pieces
- 4 large eggs
- Fresh dill (or other herbs such as cilantro, parsley, or basil)
- Parmesan cheese (optional, for garnish)
- Toasted bread slices
Instructions
- In a large skillet, heat olive oil over medium heat until shimmering.
- Add the chopped onion and sauté until translucent, about 3 to 4 minutes.
- Add minced garlic to the skillet, continuing to sauté for an additional 20 seconds.
- Stir in red pepper flakes, smoked paprika, salt, and pepper. Cook for 30 seconds.
- Pour in the canned diced tomatoes and simmer uncovered for about 10 minutes.
- Stir in the fresh baby spinach until wilted.
- Arrange mozzarella cheese in the tomato mixture, then create 4 divots for the eggs.
- Crack each egg into a small bowl and gently place one in each divot.
- Cover and cook for 3 to 5 minutes for soft yolks, or 2 to 3 minutes longer for firmer eggs.
- Toast some bread slices while the eggs cook.
- Top the cooked eggs with fresh dill and a sprinkle of parmesan, then serve with toasted bread.
Notes
- This dish is perfect for brunch or a light dinner.
- Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
- Serve with crusty bread to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 220mg