Shakshuka with Spinach is a delicious one skillet breakfast that is ready in under 30 minutes! Full of veggies and protein, this easy, quick breakfast recipe will fill you up for a great day!
I’m always looking for ways to jazz up breakfast. For someone who writes about recipes and food for a living, I’m surprisingly bad at feeding myself during the day. Breakfast is the worst offender. I tend to get up and rush to get started on my day, normally eating some kind of bread alongside a coffee and some morning tasks.
During Breakfast Week I actually ate really well… and I definitely noticed a difference in my day by making sure I was having a healthy filling breakfast. This shakshuka recipe is my kind of heaven for breakfast. It’s packed with flavour and spices and finished with eggs – probably my favourite protein source. The addition of spinach adds some extra nutrients to the dish and a beautiful soft flavour that doesn’t overpower the spices.
This whole meal can be ready in under 30 minutes, but it’s still the kind of breakfast I reserve for a weekend. It’s something that would get me out of bed in the morning. If you want a super quick breakfast that’s perfect for those mornings you need to rush out the door, I LOVE making Bircher Muesli (Overnight Oats), smoothies and oatmeal!
Aside from breakfast, this Shakshuka with spinach is also delicious when eaten for lunch or dinner! Have you had shakshuka before? If so, what’s your favourite way to eat it?
Shakshuka with Spinach – A One Skillet Breakfast
Serves 4
Shakshuka with Spinach is a delicious one skillet breakfast that is ready in under 30 minutes! Full of veggies and protein, this easy, quick breakfast recipe will fill you up for a great day!
Ingredients:
1 White Onion, diced,
1 Red Pepper, diced,
1 Clove Garlic, minced,
1 Teaspoon Chilli Powder,
1 Teaspoon Cumin,
1 Teaspoon Smoked Paprika,
Small Pinch of Cayenne Pepper (optional),
Pinch of Sugar,
Salt and Pepper to taste,
2 Tins Chopped Tomatoes,
2 Tablespoons Tomato Puree,
2-3 Large Handfuls Fresh Baby Spinach,
4-5 Eggs,
1 Tablespoon Fresh Coriander,
Feta Cheese,
Pinch of Smoked Paprika for topping.
Steps:
1. Heat some olive oil in a large skillet and sauce the onion and pepper for 4-5 minutes until softened. Add the garlic and spices and saute for another 1-2 minutes.
2. Add the tomato puree, chopped tomatoes, sugar, salt and pepper and bring to a low simmer. Once the mixture is simmering, add the spinach and simmer until the spinach has wilted and is evenly distributed.
3. Crack the eggs around the pan, I like to put 1 in the middle and 4 around the outside to give each of them room. Cpver the pan and cook for 5-6 minutes for a runny yolk. Increase to 8-10 minutes if you like your yolk firmer.
4. Crumble over the feta cheese, fresh coriander and a pinch more smoked paprika just before serving.
Serve immediately.
Notes: This recipe is best enjoyed fresh as soon as it is prepared.
