Spinach and Chickpea Shakshuka with Feta and Eggs

Why You’ll Love This Recipe

• One-pan, weeknight-friendly shakshuka loaded with flavor and ready in 45 minutes.
• Balanced and satisfying: protein-rich chickpeas and eggs, leafy spinach, and tangy feta.
• Deeply garlicky and gently smoky with cumin and paprika—customize the heat to taste.
• Perfect for brunch or dinner, and great for sharing with warm buttered toast.

Grocery List

• Produce: Yellow onion, red bell pepper, garlic, baby spinach, parsley or cilantro, lemon (optional)
• Dairy: Large eggs, feta cheese, unsalted butter
• Pantry: Extra-virgin olive oil, tomato paste, crushed tomatoes (28 oz), chickpeas (15 oz), ground cumin, smoked paprika, ground coriander, red pepper flakes, kosher salt, black pepper, red wine vinegar (or lemon juice), country bread

Full Ingredients

Tomato-Pepper Sauce

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 large red bell pepper, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp red pepper flakes (optional, add more for extra heat)
• 2 tbsp tomato paste
• 1 can (28 oz/794 g) crushed tomatoes
• 2 tsp red wine vinegar or lemon juice
• 1 1/4 tsp kosher salt, divided (start with 1 tsp in the sauce; reserve 1/4 tsp for the eggs)
• 1/2 tsp freshly ground black pepper, divided (1/4 tsp in the sauce; 1/4 tsp for the eggs)

Eggs and Finishes

• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• 5 oz (140 g) baby spinach
• 6 large eggs
• 4 oz (113 g) feta, crumbled (about 1 cup), divided
• 1 tsp extra-virgin olive oil, for finishing
• 1/4 cup finely chopped fresh parsley or cilantro

For Serving

• 4 thick slices country or sourdough bread
• 2 tbsp unsalted butter, room temperature

Step-by-Step Instructions

Step 1: Preheat and gather equipment

Place a rack in the center of the oven and preheat to 375°F (190°C). Use a 12-inch oven-safe skillet or braiser (cast iron or enameled) with a lid or foil available. Assemble all ingredients so the cooking moves smoothly.

Step 2: Sauté the onion and pepper

Heat 2 tbsp olive oil in the skillet over medium heat. Add the diced onion and bell pepper with a small pinch of salt. Cook, stirring occasionally, until softened and lightly golden at the edges, 6–8 minutes.

Step 3: Bloom aromatics and tomato paste

Stir in the minced garlic, cumin, smoked paprika, ground coriander, and red pepper flakes (if using). Cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until it darkens slightly and smells sweet, 1–2 minutes.

Step 4: Build and thicken the sauce

Pour in the crushed tomatoes along with 2 tsp red wine vinegar (or lemon juice), 1 tsp of the kosher salt, and 1/4 tsp black pepper. Bring to a lively simmer, then reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally, until thick enough to leave a brief trail when you drag a spoon through the sauce. If it thickens too quickly, splash in 2–3 tbsp water.

Step 5: Add chickpeas and wilt the spinach

Stir in the drained chickpeas and simmer 2–3 minutes to warm through. Fold in the baby spinach until just wilted, 1–2 minutes. Taste and adjust seasoning as needed. Scatter half of the crumbled feta over the sauce and gently fold to distribute.

Step 6: Make wells and add the eggs

Use the back of a spoon to make 6 evenly spaced wells in the sauce, pushing aside chickpeas so each well reaches the skillet surface. Crack an egg into each well. Season the eggs with the remaining 1/4 tsp salt and 1/4 tsp black pepper. If you like, gently swirl a bit of egg white into the surrounding sauce for prettier set whites.

Step 7: Bake until the eggs are set to your liking

Transfer the skillet to the oven and bake uncovered until the egg whites are just set but yolks are still runny, 8–10 minutes; for jammy yolks, 10–12 minutes. Rotate the pan once for even cooking. While the shakshuka bakes, toast the bread directly on the oven rack or a sheet pan until golden, 4–6 minutes, then spread with butter.

Step 8: Finish and serve

Remove the skillet from the oven (handle will be very hot). Sprinkle on the remaining feta and the chopped herbs, and drizzle with 1 tsp olive oil. Add a pinch more red pepper flakes if you like heat. Serve immediately, family-style, with warm buttered toast for scooping.

Pro Tips

• Thicker is better: Let the sauce reduce until it’s spoonable and rich; watery sauce won’t cradle the eggs well.
• Make deep wells: Clear space all the way to the pan so whites set quickly and evenly.
• Don’t overbake: Eggs continue to cook from residual heat. Pull them when whites look set but yolks still jiggle.
• No-oven option: Cover the skillet and cook on low until whites set, 5–7 minutes.
• Tomato balance: A splash of vinegar or lemon brightens the sauce—add more to taste at the end if needed.

Variations

• Harissa Heat: Stir 1–2 tbsp harissa paste into the tomato paste step for a deeper, spicier kick.
• Extra-Green: Swap half the crushed tomatoes for 1 cup low-sodium vegetable broth, add 2 extra cups spinach, and finish with lemon zest and dill.
• Dairy-Free: Omit feta and finish with sliced olives and a drizzle of tahini-lemon sauce. Use olive oil on toast instead of butter.

Storage & Make-Ahead

Make the sauce (through Step 5) up to 4 days ahead; cool, cover, and refrigerate. Rewarm to a simmer, then add eggs and bake just before serving. Leftovers with eggs keep 1 day in the refrigerator; yolks will firm on reheating. Reheat gently over low heat or in a 300°F (150°C) oven until warmed. Toast is best fresh, but bread slices can be frozen and toasted from frozen.

Nutrition (per serving)

Approximate: 590 calories; 27 g protein; 57 g carbohydrates; 27 g fat; 9 g fiber; 920 mg sodium. Values will vary with brands and bread used.