Light Breakfast Shakshuka with Spinach & Herbs
A bright, lighter shakshuka for easy mornings—soft eggs in a fresh tomato-pepper sauce with spinach, herbs, and lemon zest.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
2
Mediterranean mornings are built for dishes like this: quick, wholesome, and vibrant. Shakshuka’s roots stretch across North Africa and the Levant, where eggs poach in a lively tomato-pepper sauce. For a breakfast-friendly twist, we use minimal oil, pile in extra vegetables, and finish with fresh herbs and lemon zest to keep the whole skillet feather-light.
Practical notes for silky eggs: use a wide pan so they have room to set gently, keep the sauce lightly simmering (never boiling), and cover to steam for tender whites and oozy yolks. A handful of spinach turns the base into a green-flecked garden, while a cool spoon of yogurt (optional) adds morning-fresh contrast without weighing things down.
Serve straight from the pan, let everyone dip in, and enjoy how a simple skillet can feel like a sunny holiday—no passport required.
Ingredients
- 10 ml extra-virgin olive oil
- 100 g yellow onion, finely diced
- 150 g red bell pepper, thinly sliced
- 8 g garlic (about 2 cloves), finely chopped
- 3 g ground cumin
- 2 g sweet paprika
- 1 g chilli flakes (optional)
- 400 g canned crushed tomatoes
- 60 ml water (or low-sodium vegetable stock)
- 150 g cherry tomatoes, halved (optional, for freshness)
- 60 g baby spinach
- 3 g fine salt, plus more to taste
- 1 g freshly ground black pepper
- 4 large eggs
- 10 g fresh parsley or coriander, roughly chopped
- 2 g lemon zest
- 60 g low-fat Greek yogurt (optional, to serve)
Nutrients
- ironsource
From spinach and eggs
- fibergood
From tomatoes, pepper, and spinach
- folatesource
From spinach
- proteingood
From eggs and optional yogurt
- vitamin Ahigh
From tomatoes and spinach
- vitamin Chigh
From red pepper and tomatoes
Instructions
- 1
Warm the olive oil in a wide skillet over medium heat.
- 2
Add the onion and red pepper; cook for 5–6 minutes until softened and lightly sweet.
- 3
Stir in the garlic, cumin, paprika, and chilli flakes (if using); cook for 30 seconds until fragrant.
- 4
Pour in the crushed tomatoes and water. Add the cherry tomatoes if using. Simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened.
- 5
Fold in the spinach to wilt, then season with the salt and black pepper.
- 6
Use a spoon to make 4 small wells in the sauce. Crack one egg into each well.
- 7
Cover the pan and cook over low heat for 5–7 minutes, until the whites are set and the yolks are still runny (or to your preferred doneness).
- 8
Remove from heat. Scatter over the herbs and lemon zest. Dollop with yogurt if desired and serve immediately.
Chef's Tip
For ultra-tender eggs, slide the pan off the heat once the whites are nearly set, cover, and let the residual heat finish the job.
Fun Fact
“Shakshuka” likely comes from Maghrebi Arabic, often interpreted as “a mixture” or “all mixed up,” a nod to its joyful jumble of peppers, tomatoes, and spices.
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I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.