There’s a warm comfort that radiates from the kitchen when I make this Best Shakshuka: Spinach and Feta, One Pan Wonder! The moment the rich, spiced tomato sauce starts simmering, it fills the air with an irresistible aroma that instantly lifts my spirits. Perfectly tender spinach and creamy feta make this dish not only eye-catching but also incredibly satisfying.
It’s the kind of meal that effortlessly transitions from brunch to dinner, making it a staple in my home. Plus, all it requires is one pan, which means less cleanup and more time to savor the experience! Whether you’re feeding a crowd or simply indulging in a cozy night in, this shakshuka guarantees a flavor-packed adventure that transforms any meal into a memorable occasion.
So grab your skillet, and let’s dive into this delicious recipe that’s bound to make takeout seem like a distant memory!
Why is this Best Shakshuka a must-try?
Ease of Preparation: This Best Shakshuka is truly a one-pan wonder, requiring minimal effort and ingredients for maximum flavor.
Vibrant Flavors: With a delightful blend of spices, tender spinach, and creamy feta, every bite is bursting with deliciousness.
Nutritious Goodness: Rich in vegetables and protein, this dish offers a wholesome meal without sacrificing taste.
Customizable Ingredients: Feel free to experiment with substitutions or add your favorite veggies for a personal touch!
Timeless Appeal: Perfect for brunch or dinner, this dish is sure to impress family and friends alike.
Get started with this recipe and discover why homemade meals beat takeout any day!
Best Shakshuka Ingredients
Dive into the vibrant world of flavors with this Best Shakshuka: Spinach and Feta, One Pan Wonder!
For the Sauce
- Extra-virgin olive oil – Cooking base that enhances flavor; can substitute with any neutral oil if preferred.
- Chopped yellow onion – Adds sweetness to the dish; white onion can work well too.
- Red bell pepper – Provides sweetness and vibrant color; feel free to swap for green bell pepper.
- Sea salt – Essential for flavor enhancement; regular salt makes a fine substitute.
- Freshly ground black pepper – Adds depth and a hint of spice.
- Garlic cloves – Contributes aromatic complexity; don’t skimp on this!
- Smoked paprika – Infuses a warm, smoky essence to the sauce.
- Ground cumin – Adds earthy tones for a full-bodied flavor.
- Cayenne pepper – Optional heat enhancer; adjust according to your spice preference.
- Crushed tomatoes (28-ounce can) – The heart of the sauce providing flavor and acidity.
- Harissa paste (2 tablespoons) – Essential for a distinct North African touch; swap with Sriracha if needed.
For the Toppings
- Fresh spinach (1 cup, chopped) – A nutrient-rich addition; kale or Swiss chard can be substituted.
- Large eggs (3 to 5) – Main protein, poached directly in the sauce.
- Crumbled feta cheese (⅓ cup) – Offers a creamy, tangy finish; goat cheese is a great alternative.
- Fresh parsley leaves (¼ cup) – Adds freshness and visual appeal.
- Avocado (1, sliced) – Adds creaminess; optional if you prefer to leave it out.
- Microgreens – Optional garnish for a touch of elegance.
Gather these ingredients and prepare to create a dish that not only satisfies hunger but also warms the soul!
How to Make Best Shakshuka: Spinach and Feta
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Heat oil: Warm the extra-virgin olive oil in a large skillet over medium heat. Add the chopped yellow onion and red bell pepper, seasoning with sea salt and freshly ground black pepper. Cook until the onion is translucent, about 6-8 minutes.
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Sauté garlic and spices: Reduce the heat to medium-low, then stir in the minced garlic along with the smoked paprika, ground cumin, and cayenne pepper. Sauté until fragrant, about 30 seconds, ensuring not to burn the spices.
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Create the sauce: Pour in the crushed tomatoes and add the harissa paste. Stir everything together, bringing the mixture to a gentle simmer. Allow the sauce to thicken for about 15 minutes, stirring occasionally.
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Add spinach: Gently stir in the chopped spinach, cooking until it wilts down, creating small wells in the sauce for the eggs.
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Cook the eggs: Crack the large eggs into the wells, cover the skillet, and cook until the eggs reach your desired doneness—5 minutes for runny yolks or 8 minutes for firmer eggs.
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Garnish and serve: Season to taste with additional salt and pepper, then top with crumbled feta cheese, fresh parsley leaves, slices of avocado, and microgreens. Serve hot with toasted bread for an unforgettable meal!
Optional: Drizzle with olive oil for a lovely finish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Best Shakshuka
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days to keep the flavors fresh.
- Freezer: You can freeze cooked shakshuka for up to 2 months. For best results, cool it completely before transferring to an airtight freezer-safe container.
- Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat gently on the stove over low heat, stirring occasionally to preserve the texture of the sauce.
- Make-Ahead: Prepare the sauce in advance and store it in the refrigerator to whip up a quick meal on busy days!
Make Ahead Options
Making the Best Shakshuka: Spinach and Feta, One Pan Wonder ahead of time is a game-changer for busy weeknights! You can prepare the tomato sauce up to 3 days in advance by simply cooking it through step 3. Allow the sauce to cool, then store it in an airtight container in the refrigerator. To maintain quality, it’s best to hold off on adding the spinach and eggs until you’re ready to serve. When the time comes, reheat the sauce gently on the stove, stir in the spinach until wilted, create the wells, crack in the eggs, and cover until cooked to your liking. This way, you’ll enjoy the same vibrant flavors with minimal effort!
Variations & Substitutions for Best Shakshuka
Feel free to explore these exciting variations and personal touches to make this dish your own!
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Green Shakshuka: Swap the tomato base with a sautéed mix of greens like kale, spinach, and herbs for a refreshing twist. The vibrant green hues will brighten your plate and palate.
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Roasted Veggies: Add roasted sweet potatoes or zucchini for a sweet and hearty element. These roasted delights will bring a new dimension to your shakshuka that’s utterly satisfying.
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Spicy Twist: Kick it up a notch by adding fresh jalapeños or a drizzle of chili oil to the sauce. This added heat will ignite your taste buds, making each bite an adventure.
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Herb Infusion: Stir in fresh herbs like cilantro or dill right before serving for a burst of flavor. These vibrant herbs will add freshness and aromatic complexity that elevates your dish.
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Creamy Swirl: Top your shakshuka with a dollop of Greek yogurt or labneh for a smooth, tangy surprise. This creamy layer will offer a delightful contrast to the robust sauce.
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Cheese Swap: Instead of feta, try goat cheese or even a vegan cheese alternative for different flavor profiles while keeping it creamy. Each option brings its own unique taste experience.
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Egg Variants: For a different texture, use quail eggs or soft-boiled eggs instead of the larger ones. Their delicate bite will add a gourmet touch to your meal.
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Add a Protein: Incorporate cooked chorizo or chickpeas for additional protein options. This will transform your shakshuka into a heartier main dish that’s sure to satisfy your hunger.
What to Serve with Best Shakshuka: Spinach and Feta, One Pan Wonder?
Elevate your dining experience by pairing this vibrant shakshuka with delightful accompaniments that complement its rich flavors.
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Crusty Bread: The perfect side to soak up that delicious sauce, crusty bread adds texture and warmth to your meal.
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Creamy Hummus: A side of hummus provides a smooth balance; its nutty flavors contrast beautifully with the shakshuka’s spices.
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Cucumber Salad: Refreshing and light, a cucumber salad offers a crunchy bite that cleanses the palate between hearty spoonfuls.
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Feta-Stuffed Peppers: Enhance the Mediterranean vibe with these savory bites, which echo the feta in the shakshuka and offer an extra layer of flavor.
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Light Vinaigrette: Drizzle a tangy vinaigrette over greens for a refreshing touch—its acidity complements the heartiness of the dish.
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Sparkling Water: The effervescence of sparkling water cleanses the palate, offering a delightful contrast to the bold shakshuka flavors.
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Citrus Dessert: Finish off with a light citrus dessert, like a lemon tart, to cleanse the palate and end your meal on a bright note.
Expert Tips for Best Shakshuka
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Temperature Control: Keep the skillet on medium-low heat when sautéing garlic and spices to prevent burning, which can ruin the flavor.
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Sauce Consistency: Ensure the sauce thickens adequately before adding the eggs; a watery sauce will not hold the eggs during poaching.
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Egg Doneness: Adjust the cooking time based on personal preference for yolk consistency; remember, 5 minutes yields runny yolks, while 8 minutes results in firmer eggs.
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Flavor Boost: Garnish with fresh herbs and toppings generously to enhance both flavor and presentation for this Best Shakshuka.
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Ingredient Variability: Don’t hesitate to customize by adding your favorite veggies or adjusting spices to create a unique twist on this classic dish.
Best Shakshuka: Spinach and Feta, One Pan Wonder Recipe FAQs
How do I choose ripe tomatoes for my Best Shakshuka?
Absolutely! For a rich flavor, look for tomatoes that are firm to the touch with a vibrant red color. Avoid those with dark spots or wrinkled skin, as these indicate overripeness. If using canned tomatoes, choose high-quality brands for the best taste.
What’s the best way to store leftover shakshuka?
Very simple! Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool before sealing to keep the flavors intact!
Can I freeze shakshuka?
Absolutely! You can freeze cooked shakshuka for up to 2 months. Just cool it completely, scoop it into airtight freezer-safe containers, and label with the date. When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stove to maintain the sauce’s texture!
Why is my shakshuka too watery?
If your shakshuka turns out watery, it might be due to the tomatoes releasing too much liquid. Next time, let the sauce simmer longer, allowing it to thicken before adding the eggs. Also, ensure the heat is low enough while cooking to avoid excess moisture. Gentle simmering is the key!
Is this recipe suitable for gluten-free diets?
Absolutely! The Best Shakshuka: Spinach and Feta, One Pan Wonder is naturally gluten-free. Just serve it with gluten-free bread or enjoy it on its own for a wholesome meal. Perfect for those with dietary preferences!
Can pets eat shakshuka?
While certain ingredients like cooked spinach and eggs may be safe in small amounts for pets, it’s essential to avoid spices, especially onion and garlic, as they can be harmful. Always consult your veterinarian before sharing any human food with your furry friends!
Best Shakshuka: Spinach and Feta One-Pan Wonder You’ll Love
Ingredients
Equipment
Method
- Heat oil: Warm the extra-virgin olive oil in a large skillet over medium heat. Add the chopped yellow onion and red bell pepper, seasoning with sea salt and freshly ground black pepper. Cook until the onion is translucent, about 6-8 minutes.
- Sauté garlic and spices: Reduce the heat to medium-low, then stir in the minced garlic along with the smoked paprika, ground cumin, and cayenne pepper. Sauté until fragrant, about 30 seconds.
- Create the sauce: Pour in the crushed tomatoes and add the harissa paste. Stir everything together, bringing the mixture to a gentle simmer. Allow the sauce to thicken for about 15 minutes, stirring occasionally.
- Add spinach: Gently stir in the chopped spinach, cooking until it wilts down, creating small wells in the sauce for the eggs.
- Cook the eggs: Crack the large eggs into the wells, cover the skillet, and cook until the eggs reach your desired doneness—5 minutes for runny yolks or 8 minutes for firmer eggs.
- Garnish and serve: Top with crumbled feta cheese, fresh parsley leaves, slices of avocado, and microgreens. Serve hot with toasted bread.