loveandlemons5.0
Harissa & Spinach Shakshuka
I add harissa, a North African chile paste, to the base of this shakshuka for peppery depth of flavor. I also stir in a handful of spinach for an extra veggie kick. This one-pan meal is great for breakfast, lunch, or dinner!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Heat the oil over medium heat in a 12-inch lidded stainless steel or enamel-coated cast-iron skillet. Add the onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent, 6 to ⏱️ 8 minutes.
2
Reduce the heat to medium-low and add the garlic, paprika, cumin, and cayenne, if using. Stir and let cook for about ⏱️ 30 seconds, then add the tomatoes and harissa paste. Simmer for ⏱️ 15 minutes until the sauce is thickened.
3
Add the spinach and stir until wilted. Use the back of a spoon to make 3 to 5 wells in the sauce. Crack in the eggs. Cover and cook until the eggs are set, 5 to ⏱️ 8 minutes. The timing will depend on how runny you like your egg yolks.
fresh spinach, chopped1 cup
4
Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.
avocado, sliced1Microgreens, for garnish, optionalToasted bread, for serving
Nutrition Facts
calories
261 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
5 g
sugar Content
5 g
sodium Content
451 mg
protein Content
8 g
trans Fat Content
0.01 g
cholesterol Content
134 mg
carbohydrate Content
14 g
saturated Fat Content
5 g
unsaturated Fat Content
14 g
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