Breakfast · Middle Eastern

Shakshuka with Feta and Spinach

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 23, 2026

This is the shakshuka you make when you want a warm, satisfying meal without much fuss. Eggs poach right in a spiced tomato base, then get topped with wilted spinach and crumbled feta. Grab some crusty bread and you have breakfast, lunch, or an easy dinner sorted.

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Shakshuka with Feta and Spinach

Why you'll love this

  • Ready in about 30 minutes in a single pan.
  • Works for breakfast, lunch, or a light dinner.
  • Salty feta and soft eggs make every bite rich and satisfying.
  • Easy to double for a crowd.

EveryDayMeal recipe

Shakshuka with Feta and Spinach

Prep
10m
Cook
20m
Total
30m
Serves
2
Level
Easy

Ingredients

  • 4 large eggs
  • 3 tablespoons tomato sauce
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, peeled and crushed
  • 1 cup fresh spinach
  • 1/2 cup crumbled feta
  • 1/2 red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Medium skillet with a lid
  • Wooden spoon
  • Cutting board and knife

Instructions

  1. Warm the olive oil in a medium skillet over medium-high heat until it shimmers, which tells you the pan is hot enough to soften the vegetables quickly.
  2. Add the chopped shallot, celery, garlic, and red bell pepper. Stir and cook for about 5 minutes, until the vegetables turn soft and the shallot looks translucent, so the base tastes sweet instead of sharp.
  3. Stir in the cumin, salt, black pepper, and tomato sauce. Let it simmer for about 7 minutes, until the sauce darkens slightly and smells fragrant, which means the spices have bloomed.
  4. Make 4 small wells in the sauce and crack an egg into each one. Cover the pan and cook for about 8 minutes, until the whites are set but the yolks are still soft and jammy.
  5. Scatter the fresh spinach and crumbled feta over the top. Cover for another minute just until the spinach wilts, then serve straight from the pan with warm crusty bread.

Tips from the kitchen

  • Keep the heat gentle once the eggs go in so the whites set without the yolks overcooking.
  • Taste the sauce before adding the eggs and adjust the salt, since feta will add extra saltiness at the end.
  • Use a lid that fits snugly so the steam trapped inside cooks the tops of the eggs evenly.

Estimated nutrition per serving: 320 cal · 19g protein · 10g carbs · 23g fat

Make it your own

  • Swap the spinach for chopped kale, adding it a couple minutes earlier so it softens.
  • Stir in a pinch of red pepper flakes or smoked paprika for a warmer, spicier base.
  • No feta on hand? Crumbled goat cheese works beautifully too.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a covered skillet over low heat, though the yolks will firm up. The tomato base alone can be made ahead and refrigerated for up to 3 days, then reheated before adding fresh eggs.

Good to know

Can I make this ahead of time?
Make the sauce ahead and refrigerate it, then reheat and add fresh eggs when you are ready to eat for the best texture.
How do I know the eggs are done?
The whites should be fully set and opaque while the yolks still jiggle slightly. Cook a minute or two longer if you prefer firmer yolks.
What should I serve with it?
Warm crusty bread or pita is classic for scooping up the sauce and yolk. A simple green salad rounds it out.
Can I use canned diced tomatoes instead of tomato sauce?
Yes, use about half a cup and simmer a few minutes longer to thicken the base before adding the eggs.

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