Spinach Shakshuka

Spinach shakshuka

Shakshuka is one pot spicy meal, that is typically eaten with bread; which originated from the Mediterranean. The main ingredient is egg, cooked in sauce, usually tomatoes, and spices. This dish only takes a few minutes, it is easy to prepare, and quite adaptable – You can throw in different vegetables, herbs or spices depending on what you like; and can be eaten at any time of the day. It is a favourite dinner time meal in my family, although my younger daughter still can’t say “shakshuka”.

I load mine with spinach to make it more nutritious and filling. Smoked paprika and coriander bring this dish to life. Did I mention that I love coriander? I love coriander! It is my favourite herb, and I just can’t get enough of the citrus-like flavour. I always find a way to add it to most of the things I cook.

Part of the versatility of this dish is the control you have over how well the eggs cook. I like it with vibrant, runny yolk.


Spinach Shakshuka Recipe

This is a spin on the classic shakshuka. The spinach is a sneaky way to add more vegetables into the dish. The earthy flavour of the spinach, and the distinct smoky flavour of the smoked paprika go very  well together.

The hardest part of cooking shakshuka is getting the egg white to set, while the yolk remains runny, without burning. A trick is to make a well into the sauce, for the eggs to go in. The eggs will get more heat this way and cook more quickly.

Make sure that the shakshuka is not too dry so you can mop up the sauce with bread.

If you want the egg to cook quicker, you should cover the pan with a lid; it should look like this.



Oil – 2 tablespoons

Onions – ½ of a medium size, chopped

Garlic – 2 cloves, chopped

Smoked paprika – 1 teaspoon

Chilli powder

Chopped Tomatoes – ½ can, with juice


Spinach – 100g or 2 handfuls

Coriander – A few sprigs, chopped


Heat the oil in a pan.

Add the chopped onions and cook until soft

Add the chopped garlic. Stir and allow to cook for about 2 mins.

Pour in the smoked paprika, keep stirring for 1 min.

Add chilli powder to suit your taste. This can be excluded from the recipe if you don’t want any heat.

Add the chopped tomatoes and allow to simmer.

Sprinkle in some salt to your taste.

Add the spinach. Stir until it wilts.

Make two wells in the pan for the eggs.

Pour in the egg and reduce the heat to allow the egg to cook to your liking.

Remove from heat

Garnish with chopped coriander and serve with the bread of your choice

1 Comment

  1. Chickpea Shakshuka · Eat Well Abi

    March 2, 2019 at 6:34 pm

    […] spinach shakshuka is also one of my favourite versions of the […]


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