Spicy Shakshuka with Spinach and Feta

Want to spice up your weekend brunch menu?  This Middle Eastern dish of eggs poached in tomato sauce is easy enough to make at home. We like ours with a generous portion of greens and served with a thick slice of our plain or seeded sourdough for sopping up that delicious sauce!


Yield: 4 Servings


  • 2 Tbsp. (30ml) extra-virgin olive oil

  • One 5-6 oz. onion, cut vertically into ⅛-inch slices

  • Kosher salt

  • 1 sweet bell pepper (about 4-5 oz.), seeds and ribs removed, cut into ¼-inch slices

  • 3-4 garlic cloves, sliced as thinly as possible

  • 1 tsp. ground cumin

  • ½ tsp. sweet paprika

  • ¼ tsp. smoked paprika

  • Pinch Aleppo chile flakes

  • 1 serrano or jalapeno pepper, seeds removed, sliced into thin rings or finely diced (optional)

  • 28 oz. (1 large can) low- or no-salt diced or crushed tomatoes

  • Freshly ground black pepper

  • 5-6 oz. leafy greens (arugula, spinach, kale, or Swiss chard), roughly chopped

  • 2 tsp. (10 ml) sherry vinegar

  • ¼ cup chopped fresh cilantro or parsley (or a combination), plus more for garnish

  • 4 large eggs

  • 1 cup (4 oz.) crumbled sheep’s milk feta, divided

  • 4 large slices TML sourdough for serving



  1. In a large skillet that has a lid, heat oil over medium-low heat. Add onion, bell pepper and a pinch of salt. Cook for 15-20 minutes, stirring occasionally, until onions are completely wilted and bell pepper is soft.

  2. Increase heat to medium, add garlic, cumin, sweet paprika, smoked paprika, Aleppo flakes and sliced or diced chilies (if using). Cook for 1-2 minutes, stirring frequently, until spices are fragrant and garlic is soft.

  3. Add crushed tomatoes, ½ teaspoon salt and several grinds of black pepper. Simmer sauce for 8-10 minutes until slightly reduced and thickened. Stir in greens, cover pan and cook until greens are wilted, 5-6 minutes. Stir in vinegar and taste sauce for seasoning, adding salt and pepper if desired (don’t go too heavy on the salt - you’ll get some from the cheese). Sprinkle chopped herbs and ¾ cup (3 oz.) feta over the sauce and give it a quick stir.

  4. Use a spoon to create 4 evenly spaced wells or indentations in the sauce and carefully crack an egg into each one. (You can also crack them one by one into a ramekin or shallow bowl and then slide each egg into the pan. Sprinkle each egg with a small pinch of salt.

  5. Cover the pan with a lid, reduce heat to low and cook for 6-8 minutes or until whites are just opaque and just set, and yolks are thickened but still soft.

  6. Use a large spoon or spatula to transfer each serving to a plate or shallow bowl and garnish with chopped herbs and remaining crumbled feta.

  7. Serve each portion with a thick slice of sourdough.