easy spinach and potatoes shakshuka stove baked recipe
Whip up a delightful and easy spinach and potatoes shakshuka, perfect for a hearty breakfast, brunch, or dinner.
This stove-baked twist on a classic combines tender potatoes, vibrant spinach, and perfectly poached eggs simmered in a rich, flavorful tomato sauce.
This simple recipe is packed with nutrients and bold flavors, it’s a satisfying one-pan meal that’s both healthy and delicious.
quick Shakshuka with Spinach
Discover the comforting flavors of Shakshuka with spinach “Selk”, a classic Algerian dish featuring sautéed spinach and perfectly poached eggs.
This simple yet flavorful recipe blends the earthy richness of spinach with the creamy texture of eggs, enhanced by signature Algerian spices.
A family favorite, it’s affectionately called “the magic dish” at home for its irresistible appeal—kids and adults alike love it! Quick, nutritious, and satisfying, this dish is a must-try.
Complete Ingredient List for spinach shakshuka
- A large bunch of fresh spinach or 450 g frozen spinach
- 4 garlic cloves
- Harissa or dried chili flakes, to taste
- 2 chopped tomatoes
- 1 tbsp tomato paste
- 3 potatoes cut to cubes and fried
- Salt and black pepper to taste
- 3 tbsp Olive oil
- Eggs (quantity depends on servings)
How to Make Spinach Shakshuka
- Prepare the Spinach: Chop the spinach into small portions. Heat a little oil in a large pan and add the spinach in batches, covering the pan as you go. Continue chopping and adding spinach until all of it is in the pan.
- Cook the Spinach: Once the spinach has wilted and reduced, stir in crushed garlic, salt, and black pepper.
- Add Flavor: Top the spinach with dried chili peppers, crushed tomatoes, and tomato paste diluted in a bit of water.
- Combine the Ingredients: When the spinach is nearly cooked, stir in fried potato cubes. Add a little water if needed to maintain a saucy consistency.
- Cook the Eggs: Make small wells in the spinach mixture and crack an egg into each well. Sprinkle with salt and freshly ground pepper. Cover the pan and let the eggs cook over medium heat until set to your preference.
- Serve: Enjoy immediately with freshly baked homemade bread for a hearty, satisfying meal.
How to Serve Spinach Shakshuka
Spinach shakshuka is best served hot, straight from the pan, with freshly baked bread or warm pita to scoop up the flavorful sauce and creamy eggs.
For a complete meal, pair it with a fresh salad or yogurt on the side.
Garnish with chopped parsley, crumbled feta, or a drizzle of olive oil for extra flavor.
How to Store and Reheat Spinach Shakshuka
To store leftovers, allow the shakshuka to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.
To reheat, place it in a pan over low heat, adding a splash of water to loosen the sauce, and cover to gently warm the eggs without overcooking.
Alternatively, reheat individual portions in the microwave in short bursts, ensuring even heating.
Variations for Spinach Shakshuka
- Cheese Lovers: Add crumbled feta, goat cheese, or mozzarella just before covering the pan for a creamy twist.
- Spicy Kick: Incorporate harissa or smoked paprika for an extra layer of heat.
- Protein Boost: Add cooked chickpeas or diced sausage to the base for a heartier dish.
- Vegetarian Delight: Mix in mushrooms, bell peppers, or zucchini for more texture and flavor.
Other Comforting recipes
spicy and delicious spinach shakshuka
Ingredients
- A large bunch of fresh spinach or 450 g frozen spinach
- 4 garlic cloves
- Harissa or dried chili flakes to taste
- 2 chopped tomatoes
- 1 tbsp tomato paste
- 3 potatoes cut to cubes and fried
- Salt to taste
- black pepper to taste
- 3 tbsp Olive oil
- Eggs quantity depends on servings
Instructions
- Prepare the Spinach: Chop the spinach into small portions. Heat a little oil in a large pan and add the spinach in batches, covering the pan as you go. Continue chopping and adding spinach until all of it is in the pan.
- Cook the Spinach: Once the spinach has wilted and reduced, stir in crushed garlic, salt, and black pepper.
- Add Flavor: Top the spinach with dried chili peppers, crushed tomatoes, and tomato paste diluted in a bit of water.
- Combine the Ingredients: When the spinach is nearly cooked, stir in fried potato cubes. Add a little water if needed to maintain a saucy consistency.
- Cook the Eggs: Make small wells in the spinach mixture and crack an egg into each well. Sprinkle with salt and freshly ground pepper. Cover the pan and let the eggs cook over medium heat until set to your preference.
- Serve: Enjoy immediately with freshly baked homemade bread for a hearty, satisfying meal.
