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Tomato & Spinach Shakshuka with Toast

Prep 10 min Cook 20 min Difficulty 2/5

Easy Tomato & Spinach Shakshuka with buttered toast. One skillet, fresh flavors, 4 eggs—ready in about 30 minutes.

Why this recipe works

This Tomato & Spinach Shakshuka is a one-skillet breakfast or light dinner that's easy to adapt. It suits beginners and busy cooks who want a flavorful, veggie-packed dish with toast on the side.

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Key takeaways

One-pan vegetarian dish with a comforting sauce
Fast enough for a weekday meal
Pairs well with buttered toast and simple seasonings

Recipe guide

This Tomato & Spinach Shakshuka is a one-skillet breakfast or light dinner that's easy to adapt. It suits beginners and busy cooks who want a flavorful, veggie-packed dish with toast on the side.

A hearty, weeknight-friendly shakshuka you can make in one skillet.

  • One-pan vegetarian dish with a comforting sauce
  • Fast enough for a weekday meal
  • Pairs well with buttered toast and simple seasonings

What you’ll need

Gather 2 tbsp olive oil, 1 onion (diced), 3 cups tomatoes, 2 cups spinach, 4 eggs, 2 tbsp butter, and 4 slices bread.

How to make it

Sauté onion in olive oil until translucent. Add tomatoes and simmer 8–10 minutes. Stir in spinach until wilted, 2 minutes. Create four wells, crack in eggs, cover, cook 5–8 minutes. Toast bread with butter.

Serving ideas

Serve directly from skillet or on plates with buttered toast. Salt and pepper to taste.

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cups canned or fresh tomatoes, chopped
  • 2 cups fresh spinach, roughly chopped
  • 4 large eggs
  • 2 tbsp butter
  • 4 slices bread

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Add diced onion and sauté until translucent, about 5 minutes.
  3. Pour in chopped tomatoes, simmer and break down for 8–10 minutes until saucy.
  4. Stir in chopped spinach and cook until wilted, about 2 minutes.
  5. Make four small wells in the sauce and crack an egg into each well.
  6. Cover skillet and cook until whites are set and yolks reach desired doneness, 5–8 minutes.
  7. Meanwhile, toast bread slices and spread with butter while hot.
  8. Slide shakshuka onto plates or serve directly from skillet with buttered toast alongside.
  9. Season to taste and serve immediately.

FAQs

Can I use fresh or canned tomatoes? Both work; use 3 cups chopped tomatoes (fresh or canned) for sauciness.
How do I cook the eggs to be just set? Cover the skillet and cook 5–8 minutes until whites are set and yolks reach your preferred doneness.
What if I don’t have spinach? Substitute with arugula or kale; wilt quickly in the sauce.