Happy Mother’s Day to all the moms out there, specifically though to my own mother! One thing I dislike most about being so far from my family is not being able to spend holidays with them as easily. So I have to send my love from afar and cook something as if my mom were here.



Shakshuka is an Israel dish made with tomatoes, peppers, and topped with poached eggs. That’s all I know about it. I would be lying if I said the only reason I decided to make this recipe is because it looked so pretty…



The good news is that looks aren’t deceiving with shakshuka. It is incredibly delicious! I put my own spin on this recipe by adding some spinach to make me feel like I was eating a healthy, complete meal.



I also have to admit that I don’t know what meal to classify this recipe is. Is it brunch, lunch, dinner? I’m not sure to be honest but I think that’s another reason I like this recipe, it can be served any time of the day!



As it’s Mother’s Day, I decided it would best be suited as brunch today.



This is really a simple recipe to make and while it takes sometime for the onions and peppers to soften, it really isn’t a fussy meal. All it needs to be served is some toasted bread for dipping and is ready to go!



(As you can see one of my eggs broke… Oh well! Still tastes amazing!)

Shakshuka w/ Spinach & Feta

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

4-6 servings


  • 3 tablespoons olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large bell pepper, seeded, halved and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper, or to taste
  • 2 cups spinach
  • 1 (28-ounce) can whole plum tomatoes with juices, coarse lay chopped
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup feta cheese, crumbled
  • 6 large eggs
  • chopped cilantro, for garnish
  • toasted bread, for dipping


  1. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently for about 20 minutes until very soft.
  2. Preheat oven to 375 degrees F.
  3. Add garlic and cook for a minute.
  4. Stir in cumin, paprika, and cayenne, followed by spinach. Cook until spinach is wilted.
  5. Pour in tomatoes and season with salt and pepper; simmer until tomatoes have thickened, about 8-10 minutes.
  6. Stir in crumbled feta.
  7. Gently crack eggs into skillet over tomatoes. Season with salt and pepper to taste.
  8. Transfer skillet to oven and bake until eggs are just set, 7-10 minutes.
  9. Remove from oven and sprinkle with cilantro. Serve with toasted bread.
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