Mushroom & Spinach Shakshuka
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
Delicious Mushroom & Spinach Shakshuka recipe shared by Tyler DiSiena on The Forever Cookbook. Learn how to make this amazing dish with our step-by-step instructions.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 8 ounces mushrooms, sliced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 can (14 ounces) crushed tomatoes
- 2 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- 4 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh cilantro, chopped
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat.
- Step 2: Add the chopped onion and cook until soft and translucent.
- Step 3: Stir in the minced garlic and diced red bell pepper, cooking until the pepper is tender.
- Step 4: Add the sliced mushrooms and cook until they are browned and any liquid has evaporated.
- Step 5: Stir in the ground cumin, smoked paprika, and ground coriander, cooking for another minute until fragrant.
- Step 6: Pour in the crushed tomatoes and bring the mixture to a simmer.
- Step 7: Add the chopped spinach, stirring until wilted, and season with salt and pepper.
- Step 8: Make small wells in the mixture and crack an egg into each well.
- Step 9: Cover the skillet and cook until the egg whites are set but the yolks remain runny.
- Step 10: Sprinkle with crumbled feta cheese and fresh cilantro before serving.
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