Shakshuka with Spinach is a delicious one-skillet breakfast that is ready in under 30 minutes! Full of veggies and protein, this easy, quick breakfast recipe will fill you up for a great day!
I’m always looking for ways to jazz up breakfast. For someone who writes about recipes and food for a living, I’m surprisingly bad at feeding myself during the day.
Breakfast is the worst offender. I tend to get up and rush to get started on my day, normally eating some kind of bread alongside a coffee and some morning tasks.
During Breakfast Week I actually ate really well… and I definitely noticed a difference in my day by making sure I was having a healthy filling breakfast.
This shakshuka recipe is my kind of heaven for breakfast. It’s packed with flavor and spices and finished with eggs – probably my favorite protein source.
The addition of spinach adds some extra nutrients to the dish and a beautiful soft flavor that doesn’t overpower the spices.
This whole meal can be ready in under 30 minutes, but it’s still the kind of breakfast I reserve for a weekend.
It’s something that would get me out of bed in the morning.
If you want a super quick breakfast that’s perfect for those mornings you need to rush out the door, I LOVE making Bircher Muesli (Overnight Oats), smoothies, and oatmeal!
Aside from breakfast, this Shakshuka with spinach is also delicious when eaten for lunch or dinner! Have you had shakshuka before?
If so, what’s your favorite way to eat it?
Shakshuka with Spinach – A One Skillet Breakfast
Equipment
- 1 skillet
Ingredients
- 1 white onion diced
- 1 red pepper diced
- 1 clove garlic minced
- 1 tsp. chilli powder
- 1 tsp. cumin
- 1 tsp. smoked paprika plus extra for garnishing
- pinch cayenne pepper optional
- pinch sugar
- salt and pepper to taste
- 2 cans tomatoes chopped
- 2 tbsp. tomato puree
- 3 cups baby spinach fresh
- 5 eggs
- 1 tbsp. cilantro fresh
- 1/2 cup feta cheese
Instructions
- Heat some olive oil in a large skillet and sauté the onion and pepper for 4-5 minutes until softened. Add the garlic and spices and sauté for another 1-2 minutes.
- Add the tomato puree, chopped tomatoes, sugar, salt and pepper and bring to a low simmer. Once the mixture is simmering, add the spinach and simmer until the spinach has wilted and is evenly distributed.
- Crack the eggs around the pan, I like to put 1 in the middle and 4 around the outside to give each of them room. Cover the pan and cook for 5-6 minutes for a runny yolk. Increase to 8-10 minutes if you like your yolk firmer.
- Crumble over the feta cheese, fresh cilantro, and a pinch of smoked paprika just before serving. Serve immediately.
This looks so delicious. I am exactly the same when it comes to breakfast – I have to make a real effort to cook for myself. No idea why!
It’s funny isn’t it! I’ve really been making an effort the last few weeks to have a good breakfast and I have to say I am really enjoying it!
This looks gorgeous and delicious!!!
Thanks Puja!! I hope you like it if you try it :D
Oh yum! I love Shakshuka. Its a treat we often make for lazy Sunday morning brunches, although I do myself a speedy cheats version during the week. Your version sound delicious, I love the addition of the spinach.
Jennie x
It’s definitely the kind of meal for a weekend isn’t it? I can’t believe I’d never had it before! That will definitely be changing now!
Welcome to Yum Goggle! We are following you on all your social media platforms including Google+ and we hope you will follow us back. We will try our best to tag you each time we promote your posts – you posted this recipe at a perfect time! We are working on Middle Eastern Recipe Roundup right now – we will be including this recipe both in the roundup and the Pinterest Board. Kelli at YG
Hey Kelli! Wow thank you so much! Look forward to seeing all the other recipes in the roundup!