Skillet
Shakshuka with chickpeas and spinach
Eggs gently cooked in a smoky tomato and pepper sauce, with chickpeas and spinach to make it a full meal. Bring the skillet to the table and serve with warm bread.
Allergens: Contains egg, and milk if you add feta.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, sliced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons sweet paprika
- 1/4 teaspoon red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon sugar (optional)
- 3 packed cups baby spinach
- 6 large eggs
- 1/4 cup crumbled feta and chopped parsley, for serving
Method
- Heat the oil in a 12-inch skillet with a lid over medium heat. Add the onion and bell pepper and cook 7 to 8 minutes, stirring, until soft.
- Add the garlic, cumin, paprika, and red pepper flakes and cook 1 minute, until fragrant.
- Stir in the crushed tomatoes, chickpeas, salt, and sugar, if using. Simmer 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the spinach until wilted. Use the back of a spoon to make 6 wells in the sauce.
- Crack an egg into each well. Lower the heat, cover the skillet, and cook 6 to 9 minutes, until the whites are fully set and the yolks are cooked as you like them.
- Sprinkle with feta and parsley and serve straight from the skillet with bread or pita.
Storage
Shakshuka is best fresh, because reheated eggs overcook. You can make the sauce up to 3 days ahead and refrigerate it; rewarm it in the skillet before adding the eggs.
Kitchen notes
Cracking each egg into a small cup first makes it easy to slide it into its well without breaking the yolk.
The whites over the top of the yolk take longest to set. If they are still clear when the edges are done, spoon a little hot sauce over them and cover the pan again.
For a spicier sauce, add a teaspoon of harissa paste with the tomatoes.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.