- 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
- 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).
|Makes 2 Servings|
|Amount Per Serving:|
|Calories 400 (61% from fat)|
|Total Fat 27g||41%|
|Saturated Fat 7g||33%|
|Net Carb 10.5g|
|Total Carb 20g||7%|
|Dietary Fiber 9.5g||38%|