Spinach Shakshuka: Fast Version
Adding spinach to shakshuka increases nutrition and speeds cooking since it wilts quickly. This version is ready in about 20 minutes.
Method:
- Sauté onion and garlic, then add spices like cumin and paprika.
- Stir in canned crushed tomatoes and simmer 5–8 minutes to develop flavor.
- Add a few handfuls of fresh spinach and cook until wilted.
- Make wells and crack eggs into the sauce; simmer until whites set.
Serving suggestions:
- Garnish with feta or parsley and serve with crusty bread.
- For a heartier meal, add cooked chickpeas or crumbled sausage.
Spinach shortens prep time and adds a bright, fresh element to the classic tomato base.