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Shakshuka with Spinach and Feta

Prep 15 min Cook 20 min Difficulty 2/5

Easy shakshuka with spinach and feta: wholesome, quick, and perfect with crusty bread.

Why this recipe works

This Shakshuka with Spinach and Feta is a quick, one-pan brunch dish that pairs bright tomato sauce with creamy feta. It suits weeknights, weekend brunches, or a comforting quick lunch.

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Key takeaways

One-pan main course with minimal cleanup
Bright tomato sauce balanced by feta creaminess
Ready in about 30 minutes with flexible greens

Recipe guide

This Shakshuka with Spinach and Feta is a quick, one-pan brunch dish that pairs bright tomato sauce with creamy feta. It suits weeknights, weekend brunches, or a comforting quick lunch.

A cozy one-pan brunch you can finish in 30 minutes.

  • One-pan main course with minimal cleanup
  • Bright tomato sauce balanced by feta creaminess
  • Ready in about 30 minutes with flexible greens

Ingredients

- 6 large eggs (note: list shows multiple repeats; use 6) - 2 tbsp olive oil - 1 medium onion, diced - 1 red bell pepper, diced - 3 cloves garlic, minced - 400 g canned chopped tomatoes - 100 g fresh spinach - 100 g feta cheese, crumbled - 1 tsp smoked paprika - 1/2 tsp ground cumin - 1/4 tsp chili flakes - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp chopped fresh parsley - 4 slices crusty bread

Instructions

1) Heat oil in a large skillet. Sauté onion and pepper until soft, 5–7 minutes. 2) Add garlic and spices; cook 1 minute. 3) Stir in tomatoes; simmer 8–10 minutes until thickened. 4) Add spinach, handful by handful, until wilted. 5) Make six wells in sauce; crack eggs into wells. 6) Reduce heat, cover, cook 6–10 minutes until whites set and yolks are desired doneness. 7) Crumble feta over the top, cover 1 minute to warm cheese. 8) Sprinkle parsley, serve with crusty bread.

Serving tips

Serve straight from the pan or transfer to plates. Offer extra bread for dipping and adjust salt/pepper to taste.

Ingredients

  • 6 large eggs
  • 2 tbsp olive oil
  • 1 medium onion
  • 1 red bell pepper
  • 3 cloves garlic
  • 400 g canned chopped tomatoes
  • 100 g fresh spinach
  • 100 g feta cheese
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp chili flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh parsley
  • 4 slices crusty bread

Instructions

  1. Heat oil in a large skillet over medium heat.
  2. Slice onion and bell pepper; add to skillet and sauté until soft, about 5–7 minutes.
  3. Mince garlic and stir in with smoked paprika, cumin, chili flakes, salt, and pepper; cook 1 minute.
  4. Pour in chopped tomatoes, scrape up browned bits, and simmer until sauce thickens, 8–10 minutes.
  5. Stir in spinach a handful at a time until wilted and evenly mixed into the sauce.
  6. Make six shallow wells in the sauce and crack one egg into each well.
  7. Reduce heat to low, cover skillet, and cook until egg whites set but yolks remain runny, 6–10 minutes depending on preference.
  8. Crumble feta over the eggs and sauce, cover 1 minute to warm the cheese slightly.
  9. Sprinkle chopped parsley over the shakshuka.
  10. Toast or warm crusty bread slices.
  11. Spoon shakshuka onto plates or serve directly from skillet with bread for dipping.
  12. Adjust seasoning with extra salt and pepper if needed and serve immediately.

FAQs

Can I make this ahead? Prepare sauce and refrigerate; add eggs when reheating and cooking time may vary.
How runny should the yolks be? Cook 6–8 minutes for slightly runny; 9–10 minutes for firmer yolks.
Can I substitute greens? Yes, spinach can be swapped or mixed with kale or arugula.