Ingredients
Scale
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 jalapeño or serrano chile, seeds removed, chopped
- ¼ cup olive oil, divided
- 10 oz fresh spinach, roughly chopped (around 6-8 cups)
- 1 cup roughly chopped parsley, with stems
- ½ tsp ground cumin
- ½ tsp paprika
- 5–6 large eggs
- ¾ cup feta, for crumbling on top
- Aleppo pepper, sumac and coarsely chopped dill for serving
- sourdough or pita, for serving
Instructions
- Preheat the oven to 375°F and position an oven rack in the center.
- Heat 2 Tbsp olive oil over medium-high heat in an oven-safe skillet or cast iron pan.
- Add the onion and cook for 4 minutes, until softened. Add the garlic and cook for another minute, until fragrant. Season with the cumin and paprika.
- Add the diced jalapeño or serrano, and let soften, 1-2 minutes. Add the chopped spinach and the remainder of the olive oil, and cook until it begins to wilt, about 2-3 minutes. Turn off the heat.
- Using a wooden spoon or spatula, create 5-6 wells inside the bed of greens. Crack an egg into each well.
- Bake the shakshuka for 6-8 minutes, until the egg whites are settled. If you like very runny yolks, start checking the eggs at around 4 minutes. The eggs will cook quickly.
- Remove from the oven and season with salt and pepper to taste. Top with the crumbled feta. Sprinkle with sumac and Aleppo pepper, and top with fresh dill. Serve with pita or sourdough.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: One pot
- Cuisine: Israeli