This recipe is all about those nights when you need to get dinner on the table quickly. I have seen a lot of recipes for shakshouka and kept meaning to try one of them. This is a very quick and simple version of that. When I forget to plan for dinner and need to eat NOW, this is one I frequently turn to. Not only is it easy, I usually have everything I need on hand. Maybe not the fresh spinach, but I have used frozen spinach and it works just fine. I like that this is a recipe that is adaptable to your tastes. You can even leave out the spices and still have a good meal. But don’t skimp on the crusty bread! It is necessary for getting every last bit of the sauce out of the bowl.
- 1 Tablespoon olive oil, plus more as needed
- 5 ounces fresh spinach, chopped
- Kosher salt and freshly ground black pepper
- 1 (28-ounce) jar pasta sauce (your favorite)
- 1 ½ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon red pepper flakes
- 8 large eggs
- 4 ounces crumbled feta cheese
- 4-8 large slices of good bread (I like sourdough)
- Flaky sea salt
- Fresh parsley, chopped
Position oven rack in the middle of the oven and heat the broiler to high.
Warm 1 Tablespoon olive oil in a 12-inch skillet over medium heat. When it shimmers, add the spinach and a pinch each of salt and pepper; cook, stirring frequently, until it’s wilted and the excess moisture has evaporated, about 1-2 minutes. Add the pasta sauce and the spices. Heat, stirring occasionally, until warmed through about 5 minutes.
Use the back of a spoon to create 8 holes in the sauce, then crack one egg in each space and sprinkle with salt and pepper. Sprinkle the crumbled feta over the top, avoiding the yolks, if possible. Cover the pan and simmer for 5-8 minutes, until the eggs have reached the desired doneness.
While the eggs cook, place the bread slices on a rimmed baking sheet and coat with a decent layer of olive oil. Sprinkle with the flaky sea salt. Broil for 1-2 minutes per side, until golden brown. DO NOT LEAVE THE BREAD UNATTENDED – IT WILL BURN QUICKLY. Remove bread and set aside.
When eggs are cooked, scoop two eggs and some sauce into each bowl. Sprinkle each serving with parsley. Serve toasted bread on the side for dipping.
Serves 4.