Shakshuka With Tomatoes And Spinach

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emaninthekitchen270.752 months ago2 min read

Shakshuka is a beloved Middle Eastern dish known for its vibrant flavors and comforting warmth. This version adds a nutritious twist with the inclusion of fresh spinach. Perfect for breakfast or brunch, it's a one-skillet dish that's both simple to prepare and incredibly satisfying.

Ingredients

🫒 4 tablespoons olive oil
🧅 1 small red onion, chopped
🍅 2 cups chopped tomatoes
🥬 Spinach, as much as you desire
🥚 3 eggs
🧂 1/4 teaspoon salt, or to taste
🌶️ 1/4 teaspoon black pepper, or to taste

Instructions

1- Heat the Oil:

Heat a skillet over high heat and add the olive oil.
Allow the oil to get hot.

2- Sauté Onions:

Add the chopped red onion to the skillet.
Sauté for about a minute until it begins to soften.

3- Add Tomatoes:

Stir in the chopped tomatoes, salt, and black pepper.
Let the mixture cook for about 5 minutes, stirring occasionally, until the tomatoes start to break down.

4- Add Spinach:

Add the spinach to the skillet.
Stir gently to nestle the spinach into the tomato mixture.

5- Add Eggs:

Crack the eggs over the tomato and spinach mixture.
Sprinkle a little more salt and pepper over the eggs.

6- Cook Eggs:

Cover the skillet and cook until the eggs are done to your liking.
For runny yolks, this will take about 3-4 minutes; for firmer yolks, cook a little longer.

7- Serve:

Once the eggs are cooked, remove the skillet from heat.
Serve immediately with crusty bread or enjoy as it is.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2-3 servings
Calories: Approximately 250 per serving
Protein: 9g per serving
Fat: 20g per serving
Carbohydrates: 8g per serving
Equipment: Skillet, spatula, knife, cutting board