Oven-Baked Shakshouka with Spinach and Feta Cheese

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Shakshouka is a very common one-pan meal eaten in the region. It’s basically eggs poached in a flavorful spiced tomato sauce. It super versatile served as breakfast, lunch, and even dinner sometimes. A humble dish that brings back so many memories of being gathered around a table (or floor), passing bread around to each other, and all of us dipping into the same pan(not suggested during COVID). 

This is perfect on those nights when everyone is hungry and you don’t feel like cooking. It comes together pretty quickly and is super satisfying. 

This oven-baked shakshouka with spinach and feta cheese we are making today is straight forward with not a lot of variation. But we wanted to give you a base to build from.

Fun Variations:

Shakshouka literally means “a mixture” in Arabic. Feel free to add whatever you want to your shakshouka.  Here are some great options:

  • Goat Cheese
  • Artichokes
  • Mushrooms
  • Avocados (this is our second favourite)
  • Beef Sausage (this is our favourite)
  • Minced Lamb

Egg Doneness:

The only thing you need to look out for when you are making shakshouka is egg doneness. We like ours when the whites are opaque and the yolks have just started to set but are still soft(about 8 minutes). Don’t forget that they will continue to cook out of the oven. 

Feel free to cook this longer for a firmer egg yolk .

Heres what you will need :

Let’s Make the Shakshouka :

Preheat your oven to 180°C. Heat some olive oil in an oven-safe pan on medium heat. When the oil is shimmering add in your chili flakes(optional) and cumin. We’re going to toast this for around 15 seconds to really get all the flavor out of the seasonings. Then go ahead and add in onion + bell pepper + salt + black pepper. Saute on medium heat, stirring often, until onions are translucent and tender around 5-6 min.

Turn your heat down to medium-low. Add in some garlic and cook until fragrant, less than a minute. Add in finely chopped tomatoes and simmer on low until the liquid from the tomatoes has reduced and the sauce has thickened around 15-18 min. Be mindful to make sure some moisture is still left in the tomato sauce or this will end up burning. You know it’s ready when you can make a well with a wooden spoon and the sauce holds its shape and does not fill the well*.

Add in spinach and cook until wilted, just a minute or 2.

Make a good-sized well in the sauce at the top center of the pan. Crack in one of your eggs. Continue around the pan with 4 more eggs. Make your last well in the center and crack in your final egg. Salt and pepper each egg. Try and move a little quickly here or the first egg you crack in will be far more along than the rest.

* TIP FOR THE WELL: This is very important, when you make the well for your eggs try and make it shallow and wide. That way the egg yolk sits on top and the egg whites spread out. If you make the well deep and round the yolk will sink deeper down into the sauce and will cook much quicker. It will be harder to achieve a runnier yolk this way.

The egg whites will immediately start to bubble, carefully place in the oven and bake for 7-12 min., depending on your desired egg consistency. 7 minutes will give you a runnier egg yolk, 12 minutes will give you a pretty firm one. Keep in mind this will continue to cook once removed from the oven so don’t let it go too long. A way we like to check is just jiggle the pan a bit if the whites have set and the yolks are thicker you are done.

Note on stovetop cooking: You can absolutely continue cooking this on the stovetop. Just cover with a lid and continue to cook for 6-8 minutes. The egg whites should be fully set and the yolks should be thickened but still runny. Let is it go for 1-2 minutes longer if you like a firmer egg yolk.

Using oven mitts remove your shakshouka from the oven. Crumble over some feta cheese and parsley or cilantro. Serve with your preferred bread choice. Shakshouka is traditionally served with pita or some kind of simit (round bread with sesame seeds). For a change, try this with some crusty French bread, or even tortillas.

Fresh Tomato Notes: You can substitute fresh tomatoes for the canned tomatoes with just some minor adjustments. You will need 500 grams of chopped tomatoes, a quarter a cup of water, and 1 tablespoon tomato puree. Details on how to do this are in the recipe card below.

TIPS FOR BRUNCH:

Shakshouka is a great dish to serve for brunch here are some tips:

  • If you don’t want to smell like onions and garlic before your guests arrive. Cook the base of this recipe the night before, stopping right before you add the spinach. Place it in the refrigerator overnight. The next morning warm the tomato sauce and veggie mixture on the stovetop. And continue with the recipe instructions.
  • So many people have different egg yolk preferences. A fun way to serve this at a brunch would be in individually portioned mini cast iron pans. Prepare a baking sheet and place 6 mini pans on top. Divide the tomato sauce vegetable mixture into the pans. Make a well in each pan, and crack in your egg. Place the sheet pan into the oven to bake. For those who like a runnier yolk remove the first row of pans and continue to cook the second row in the oven. This way everyone’s happy.

If you try this Oven-baked Shakshouka with Spinach and Feta Cheese, let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

Oven-baked Shakshouka with Spinach and Feta Cheese

Oven-baked Shakshouka with Spinach and Feta Cheese
Servings 6 people
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients

  • 6 eggs
  • 5 tbsp olive oil
  • 1 ½ tsp cumin
  • ½ tsp chili flakes optional
  • ½ tsp salt extra for seasoning eggs
  • ½ tsp black pepper extra for seasoning eggs
  • 1 onion chopped brown
  • 1 bell pepper chopped
  • 2 cloves garlic minced (pressed)
  • 1 cup spinich
  • 2 can finly chopped tomatoes To cook this with fresh tomatoes you will need 500 grams of chopped tomatoes, a quarter a cup of water, and 1 tablespoon tomato puree. Alternative cooking method in the notes below.
  • 1/3 cup feta cheese
  • 2 tbsp parsley or cilantro

Instructions

  • Preheat your oven to 180°C
  • Heat olive oil in an oven-safe pan on medium heat. When the oil is shimmering add in chili flakes and cumin. Toast for 15 seconds. *If cooking with fresh tomatoes check the notes below detailing the coming three steps before adding the spinach
  • Add in onion + bell pepper + salt + black pepper. Saute on medium heat, stirring often, until onions are translucent and tender around 5-6 min.
  • Turn your heat down to medium-low. Add in garlic and cook until fragrant, less than a minute.
  • Add in finely chopped tomatoes and simmer on low until the liquid from the tomatoes has significantly evaporated and the sauce has thickened around 15-18 min. You know it's ready when you can make a well with a wooden spoon and the sauce holds its shape and does not fill the well.
  • Add in spinach and cook until wilted, just a minute or 2.
  • Make a good-sized well in the sauce at the top center of the pan. Crack in one of your eggs. Continue around the pan with 4 more eggs. Make your last well in the center and crack in your final egg. Salt and pepper each egg.
  • When the egg whites just start to bubble carefully place in the oven and bake for 7-12 min. depending on your desired egg consistency. 7 minutes will give you a runnier egg yolk. Keep in mind this will continue to cook once removed from the oven.
  • Using oven mitts remove from the oven. Crumble over some feta cheese and parsley or cilantro. Serve with your preferred bread choice.

Notes

*If cooking with fresh tomatoes:
Add in onion + bell pepper + salt + black pepper. Saute on medium heat, stirring often, until onions are translucent and tender around 5-6 min. Add 1 tablespoon of tomato puree and let it cook for a minute or two
Turn your heat down to medium-low. Add in garlic and cook until fragrant, less than a minute.
Add in finely chopped tomatoes + quarter of a cup of water and simmer on low until the liquid from the tomatoes has significantly evaporated and the sauce has thickened around 15-18 min. You know it’s ready when you can make a well with a wooden spoon and the sauce holds its shape and does not fill the well.  
Resume next steps in the recipe card.
Course: Breakfast, Main Course
Cuisine: Middle Eastern

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