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Amazing 30-Minute Roasted Red Pepper and Spinach Shakshuka

Roasted Red Pepper and Spinach Shakshuka
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Enjoy this hearty Roasted Red Pepper and Spinach Shakshuka, a bright and satisfying tomato-based breakfast featuring eggs poached in a flavorful sauce. It brings together the deep comfort of tradition with a fresh, seasonal lift.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • 5 ounces fresh spinach
  • 4 large eggs
  • Salt and black pepper to taste
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Stir in garlic and chopped red bell pepper. Cook for 5 minutes until the pepper starts to soften.
  4. Pour in diced tomatoes and vegetable broth. Stir in smoked paprika, cumin, and red pepper flakes, if using. Bring the sauce to a simmer.
  5. Reduce heat to low. Stir in the spinach until it wilts into the sauce. Season with salt and pepper.
  6. Use the back of a spoon to create four small wells in the sauce.
  7. Carefully crack one egg into each well.
  8. Cover the skillet and cook for 8-10 minutes, or until the egg whites are set and the yolks reach your desired doneness.
  9. Remove from heat. Garnish with fresh parsley or cilantro before serving.

Notes

  • This dish tastes best served immediately with crusty bread for dipping.
  • Adjust the amount of red pepper flakes to control the heat level.
  • You can use jarred roasted red peppers if fresh are unavailable, adding them with the tomatoes.

Nutrition

Find it online: https://spoonsprout.com/roasted-red-pepper-spinach-shakshuka-recipe/