Check out the recipe below, followed by photos, cooking tips, and reader reviews.
Spinach Shakshuka Recipe(Ratings: )
- 1 (14.5-ounce) can crushed tomatoes (if this size is not available, use half of a 28-ounce can)
- 1 (6-ounce) package fresh baby spinach (both leaves and stems; no chopping needed)
- 2 cloves garlic, thinly sliced
- 4 large eggs
- 2 tablespoons olive oil
Toppings, Added Last:
- 2 tablespoons crumbled feta cheese
- 1 tablespoon fresh cilantro leaves (leaves only with stems discarded; no chopping needed)
- 1/8 teaspoon (just a pinch)
- 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; I use an 8-inch-diameter and 4-inch-tall stainless steel pot (see section below called "Tips For Success" for more details).
- Add olive oil, garlic, and all dried seasonings to the cold pot — no cooking or heat at this point.
- You will also need a lid for the pot, ideally glass so you can easily see when egg whites are done. Set aside.
- This recipe moves quickly; open can of crushed tomatoes and package of spinach so they are ready to go.
- Place the pot with olive oil, garlic, and all dried seasonings on a 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 the spinach until its leaves are wilted, 1 to 2 minutes. Stir in remaining half of the spinach until wilted, another 1 to 2 minutes.
- Simmer for 5 minutes to evaporate some of the excess liquid, stirring occasionally to prevent anything from sticking and burning on the bottom of the pot. The resulting spinach-tomato sauce should be slightly thickened; running a utensil along the bottom should yield a trail that fills in slowly behind it.
- Reduce to low heat. Crack four eggs over the sauce in a single layer, evenly distributed over the surface. Optionally, scoop some of the spinach-tomato sauce over egg whites, which helps them cook faster. Cover with a lid, and increase to medium-low heat. Cook until yolks develop a film over them 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 the liquid evaporates, a few minutes.
- Turn off the heat. Evenly sprinkle feta cheese, cilantro leaves, and smoked paprika on top.
- Wait 5 minutes to let the shakshuka set and cool a bit.
- Serve into bowls, and enjoy while warm. Leftovers can be refrigerated and heated on the stovetop over medium-low heat until warmed through.
|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%|
❗ Tips For Success
- Select an appropriate pan as close as possible to the dimensions listed in the recipe. If the pan is too small, it won’t hold the raw spinach and the eggs will overlap each other. If the pan is too large, the shakshuka will be very thin and it’s easy to accidentally burn the tomato sauce with more surface area exposed to heat.
- Don’t heat the pan before adding the starting ingredients. (olive oil, garlic, spices). Instead, add them to the unheated pan so that they can gradually come up to temperature. This reduces oil splatters and overheating.
- Simmer off excess liquid. Don’t skip this step or cut it short. This makes the shakshuka less watery, and helps it hold its shape when being served.
- On a dairy-free or paleo diet? No problem. Just omit the crumbled feta cheese topping, without any significant loss in flavor to the overall dish. If desired, you can replace it with a non-dairy imitation cheese.
🔧 Behind The Scenes: Recipe Development
Shakshuka is a North African dish composed of eggs poached in a savory tomato sauce with garlic and spices. My version is designed to have fewer carbs, and simple enough to make on a weekday.
To reduce carbs, I use a lot of spinach in this dish so that there’s proportionally less tomato used. By weight, tomato has about six times as many net carbs as spinach, so this reduces the overall carb impact. While the net carbs per serving is on the high end at 10.5g, it hasn’t been difficult to include it in my keto diet. I just make sure that the rest of my day’s foods are high in fat and lower in carbs.
To keep the recipe simple, everything is cooked in a single pan on the stovetop, only taking about 30 minutes from start to finish. I designed this recipe to be streamlined, suitable for busy weekday mornings and evenings.
I incorporated spices and toppings that are suited for my palate. In particular, cilantro leaves and crumbled feta cheese add contrasting flavors and bright colors.