Ingredients

The following ingredients have 2 Servings
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 (6-ounce) package fresh baby spinach ((Note 1))
  • 2 cloves garlic, thinly sliced
  • 4 large eggs
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander seed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne
  • 2 tablespoons crumbled feta cheese ((Note 2))
  • 1 tablespoon fresh cilantro leaves
  • 1/8 teaspoon smoked paprika

Instruction

  • Prepare: This recipe moves quickly, so open can of crushed tomatoes and package of spinach so they are ready to go. Prepare a pot wide enough to hold 4 eggs in a single layer and tall enough to hold half of the spinach at a time (Note 3), equipped with a lid. Add olive oil, garlic, and all dried seasonings to the cold pot (Note 4).
  • Cook Tomatoes & Spinach: Place pot with seasonings on burner set to medium heat. Stir until fragrant, rust-colored, and just starting to simmer, 1 to 2 minutes. Stir in crushed tomatoes and half of spinach until leaves are wilted, 1 to 2 minutes. Stir in remaining half of spinach until wilted, another 1 to 2 minutes.
  • Thicken Sauce: Simmer for 5 minutes to evaporate excess liquid (Note 5), stirring occasionally to prevent anything from sticking to the pot and burning. Resulting spinach-tomato sauce should be slightly thickened; running utensil along bottom should yield trail that fills in slowly behind it.
  • Cook Eggs: Reduce to low heat. Crack four eggs over sauce in single layer, evenly distributed over surface. Optionally, scoop some spinach-tomato sauce over egg whites, which helps them cook faster. Cover, and increase to medium-low heat. Cook until yolks develop film and egg whites are no longer translucent, about 4 minutes (or cook to your preferred doneness). Uncover. If the surface looks a bit watery, simmer uncovered over medium-low heat until liquid evaporates, a few minutes.
  • Serve: Turn off heat. Evenly sprinkle feta cheese, cilantro, and paprika on top. Wait 5 minutes to let shakshuka set and cool a bit. Serve into bowls, and enjoy while warm (Note 6).