The Ultimate One-Pan Spinach and Feta Shakshuka: A Flavorful & Healthy Meal
Are you searching for a delicious and incredibly versatile dish that can brighten any meal of the day? Look no further than this easy Spinach and Feta Shakshuka! Originating from the Middle East, this vibrant one-pan meal is a true culinary gem, perfect for breakfast, a hearty lunch, or a satisfying dinner. Imagine a bubbling, richly spiced tomato sauce, cradling perfectly poached eggs, creamy crumbled feta cheese, and tender, healthy spinach. The sheer comfort of this dish, especially when served with a piece of warm, crusty bread to dip into those glorious, runny egg yolks, is simply unparalleled. It’s a complete meal that’s both nourishing and deeply flavorful, guaranteed to become a regular in your cooking repertoire.
One-Pan Shakshuka with Spinach and Feta: A Weeknight Winner
The name “Shakshuka” itself translates to ‘mixture,’ perfectly describing this wonderfully simple yet incredibly flavorful dish with roots firmly in Middle Eastern cuisine. Traditionally, it features eggs gently poached in a simmering, herb-infused tomato sauce. What makes shakshuka truly remarkable is its adaptability; you can effortlessly customize it with various ingredients, from wholesome vegetables to lean ground meats. This particular version, featuring nutrient-rich spinach and savory feta, stands out as a personal favorite. The base tomato sauce is robust and full-bodied, providing the ideal bed for the eggs to cook until their whites are set and the yolks remain beautifully soft and dippable. The generous addition of spinach not only boosts the nutritional profile, making it an even healthier choice, but also adds a lovely earthiness. Meanwhile, the feta cheese crumbles melt slightly into the sauce, imparting a delightful creaminess and a tangy, salty counterpoint that elevates every bite.
One of the greatest advantages of this shakshuka recipe is its simplicity and convenience. It’s designed as a true one-pan meal, meaning you can prepare and cook everything directly on your stovetop in a single pan. This minimizes cleanup, making it an excellent option for busy weeknights or relaxed weekend brunches. While a stovetop pan is my go-to, you can also easily adapt this recipe for the oven, baking it in a casserole dish, or even preparing it in a traditional tagine for an authentic touch. This versatility in cooking methods is just one more reason why shakshuka has gained such widespread popularity. Once you experience the ease and incredible flavor of this spinach and feta shakshuka, you’ll find yourself eager to make it again and again.
Mastering Shakshuka: My Essential Tips for a Perfect Dish
Years of kitchen experimentation go into perfecting every recipe before I share it with you, and this Shakshuka is no exception. I’ve meticulously refined the steps and ingredients to ensure maximum flavor and ease. Here are my top tips for achieving a truly exceptional shakshuka:
- The Foundation of the Sauce: The secret to a rich, deep-flavored shakshuka sauce lies in starting with a robust aromatic base. Finely diced onion, minced garlic, and thinly sliced red bell pepper are essential building blocks, sautéed until softened and fragrant. To infuse the sauce with its signature Middle Eastern warmth and a gentle kick, I rely on a trio of spices: earthy cumin, sweet paprika for color and depth, and a hint of fiery cayenne pepper. These spices are toasted briefly with the aromatics to unleash their full fragrance before adding the tomatoes. For the tomatoes themselves, canned whole peeled tomatoes are my top recommendation. They break down beautifully during simmering, contributing a concentrated, sweet tomato flavor and a wonderfully chunky texture to the sauce, far superior to diced or crushed varieties.
- Understanding Spinach Shrinkage: Don’t be alarmed by the sheer volume of fresh spinach required – it’s a common misconception that often leads people to use too little! Fresh spinach dramatically reduces in size once it hits the heat, shrinking to a fraction of its raw volume. It might seem like an overwhelming amount when you first add it to the pan, but trust the process. As it wilts, it effortlessly incorporates into the sauce, making the dish incredibly nutritious without overpowering the other flavors. Both regular and baby spinach work wonderfully; baby spinach tends to be a bit more tender and requires less cooking time.
- The Magic of Feta Cheese: The choice of feta can significantly impact the final texture and taste of your shakshuka. For the best results, always opt for authentic Greek feta. Unlike some other varieties, Greek feta is known for its firm texture and distinct salty, tangy flavor profile. When crumbled into the warm shakshuka sauce, it softens beautifully without completely dissolving, leaving behind delightful pockets of creamy, briny goodness that complement the tomato and egg perfectly. This cheese adds a luxurious, salty creaminess that makes the dish truly irresistible.
- Achieving Perfectly Poached Eggs: The eggs are the crown jewel of shakshuka, and poaching them to perfection is key. To ensure each egg is intact and easy to place, I highly recommend cracking each egg into a small individual bowl or ramekin first. This allows you to check for any shell fragments and gently slide the egg into its designated well in the sauce. For that quintessential runny yolk, which is ideal for dipping your bread, aim for about 3-5 minutes of covered cooking time. If you prefer a firmer yolk, simply extend the cooking time by another minute or two. The goal is set whites and a molten center that oozes into the flavorful sauce.
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Watch the Video: How to Make Shakshuka with Spinach and Feta
Curious to see the entire cooking process in action? For a step-by-step visual guide, head over to my YouTube channel, or simply refer to the Recipe Card below. I’ve broken down each stage, making it super easy to follow along and recreate this fantastic dish in your own kitchen!
📖 Recipe
VIDEO
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 3 tablespoon olive oil, extra virgin, for sautéing and flavor
- ½ onion, sliced finely, provides a sweet base
- ½ red chili pepper, deseeded and sliced finely, adds a mild heat
- 3 cloves garlic, minced or pressed, for aromatic depth
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika powder
- ⅛ teaspoon cayenne pepper ground
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ¾ cups Whole peeled tomatoes, canned, crushed by hand
- 7 oz. fresh spinach, washed and drained, either baby or regular
- 5 oz. feta cheese, preferably Greek, crumbled
- 4 large eggs, for poaching directly in the sauce
- ½ oz. Fresh Parsley, chopped, for garnish (optional)
Serving
- Warm bread, such as pita, naan bread, or crusty baguette, for dipping
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Heat the olive oil in a large, deep skillet or frying pan over medium heat. Add the finely sliced onion and sauté gently for 3-5 minutes until it becomes soft and translucent, releasing its sweet aroma.3 tablespoon olive oil, ½ onion
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Stir in the finely chopped red chili pepper and minced garlic. Continue to stir-fry for another 30 seconds, being careful not to burn the garlic, which can turn bitter.½ red chili pepper, 3 cloves garlic
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Add the ground cumin, sweet paprika powder, cayenne pepper, salt, and black pepper to the pan. Stir well to coat the onion and pepper mixture, allowing the spices to toast for about 1 minute until wonderfully fragrant. This step deepens the flavor profile of your shakshuka.1 teaspoon ground cumin, 1 teaspoon sweet paprika powder, ⅛ teaspoon cayenne pepper ground, ¾ teaspoon salt, ¼ teaspoon ground black pepper
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Pour in the whole peeled tomatoes, crushing them gently with your hands or a spoon as you add them. Bring the sauce to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for at least 10 minutes. During this time, the sauce will naturally thicken, and the tomatoes will break down, melding all the flavors together beautifully.1 ¾ cups Whole peeled tomatoes
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Add the washed spinach to the sauce, a handful at a time if your pan is very full. Stir gently until the spinach wilts and shrinks into the sauce. This usually takes just a couple of minutes. Don’t worry if it looks like a lot at first; it reduces dramatically!7 oz. spinach
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Evenly crumble the feta cheese over the entire surface of the simmering sauce. Gently stir it through the shakshuka, allowing some of the feta to melt and create a creamy texture, while other pieces retain their shape and provide bursts of salty flavor.5 oz. feta cheese
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Using the back of a spoon, create four evenly spaced indentations or “wells” in the sauce. Carefully crack one egg into each hole. For ease, you can crack each egg into a small bowl first and then gently slide it into its well. Season the eggs lightly with a pinch of salt and pepper.4 eggs
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Cover the pan tightly with a lid and let the eggs poach for approximately 3-5 minutes, depending on your desired yolk consistency. For runny yolks, 3 minutes is usually sufficient; for firmer yolks, cook for up to 5-7 minutes. Keep an eye on them to prevent overcooking.
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Remove the lid, and if desired, garnish generously with freshly chopped parsley. Serve immediately, directly from the pan, with plenty of warm bread for dipping into the rich sauce and those perfectly poached, runny egg yolks. Enjoy your homemade, flavorful shakshuka!½ oz. Fresh Parsley, bread
Notes
2. Spinach – isn’t that a lot? It’s a common observation that the amount of raw spinach can seem overwhelming when you’re adding it to the pan. However, don’t underestimate the power of heat on spinach! It shrinks by about 80% once it wilts, meaning a large pile of fresh leaves will quickly reduce to a manageable, vibrant addition to your sauce. Feel free to use either baby spinach for a more tender texture and quicker wilting, or regular spinach, which might require a minute or two longer to fully incorporate. Both options are delicious and equally nutritious.
3. Which feta is the tastiest? For the most authentic and flavorful shakshuka, I highly recommend using traditional Greek feta cheese. It boasts a distinct firm, crumbly texture and a wonderfully salty, tangy flavor that truly stands out. Unlike some softer varieties, Greek feta won’t completely melt away into the sauce; instead, it softens just enough to create creamy pockets while still holding its shape and providing a delightful textural contrast. This ensures that every spoonful has that delicious, briny kick that makes shakshuka so unique.
4. What type of bread do you pair with it? The best companion for shakshuka is undoubtedly warm, crusty bread designed for dipping! The goal is to soak up every last drop of the rich tomato sauce and scoop up those incredible runny egg yolks and creamy feta. My top recommendations include soft pita bread, fluffy homemade naan bread, or simply a fresh, crusty baguette or sourdough. The combination of the warm bread and the savory, spiced sauce is truly heavenly and transforms this simple dish into an unforgettable meal.
5. Can I store it? While the flavors are fantastic when fresh, shakshuka, particularly with poached eggs and spinach, is best enjoyed immediately after preparation. Due to the nature of the perfectly cooked eggs and the quickly wilting spinach, this is not a dish that reheats particularly well. The eggs tend to overcook, and the spinach can become watery. So, for the optimal experience, make just enough for your meal and savor it when it’s hot and fresh from the pan.
Nutrition
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This Spinach and Feta Shakshuka is more than just a meal; it’s an experience. Its vibrant colors, aromatic spices, and comforting textures make it a joy to prepare and even more delightful to eat. Whether you’re whipping it up for a quick breakfast, a satisfying lunch, or a unique dinner, this one-pan wonder promises a healthy, hearty, and incredibly delicious dish that the whole family will love. Enjoy the journey of bringing this Middle Eastern classic to your table!
More Fast and Simple Recipes You’ll Love
If you enjoyed the ease and deliciousness of this one-pan shakshuka, you’ll be thrilled to discover more quick and straightforward meal ideas to simplify your cooking routine. Here are a few other fast and simple recipes from my collection that don’t compromise on flavor:
- Fish Package: Cod with Bok Choy
- Garlic Butter Steak with Baby Potatoes
- Traditional Dutch Zuurkoolstamppot