Vegetarian · Everyday cooking

Spinach & Feta Shakshuka

Eggs gently set in a thick tomato and spinach sauce with crumbled feta.

By CarbPortion · AI-assisted recipe

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Prep: 15 min
Cook & rest: 25 min
Total: 40 min
Servings: 4
Method: Stovetop

MAKE IT YOUR PORTION

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

For part of a raw egg, beat it first, then weigh the amount you need.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Eggcracked individually into a small cup before adding400 g
Canned tomatoesIn tomato juice, no added salt600 g
SpinachRaw250 g
Fetacrumbled100 g
Red bell pepperdiced150 g
Oniondiced80 g
Olive oilSalad or cooking oil20 g
Garlicminced10 g
CuminDried seeds, ground for use3 g
PaprikaDried, ground3 g
SaltTable salt2 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oil in a wide lidded skillet. Cook the onion and pepper for 6–8 minutes, until softened.
Add the garlic, cumin and paprika and stir for 30 seconds. Add the tomatoes, salt and pepper and simmer uncovered for 8 minutes, until thick.
Fold in the spinach until wilted. Make shallow hollows in the sauce and add the weighed eggs, keeping them in separate pools where possible.
Scatter the feta around the eggs. Cover and cook gently for 6–10 minutes, until whites and yolks are firm and the egg reaches 160°F (71°C).
Divide the eggs, sauce and feta equally into 4 servings. For fractional eggs when scaling, beat and weigh the egg, then pour it into the hollows.

Kitchen notes

Choose feta made with vegetarian rennet if needed. Egg weights exclude shells.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 15 g
Fiber: 5.8 g
Carbs − fiber: 9.2 g
Protein: 20.1 g
Fat: 20.9 g
Energy: 319 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Spinach & Feta Shakshuka

For 4 servings

Vegetables

GarlicRaw10 g
OnionRaw80 g
Red bell pepperRaw150 g
SpinachRaw250 g

Eggs & dairy

EggRaw, whole, without shell400 g
FetaRegular100 g

Oils & fats

Olive oilSalad or cooking oil20 g

Herbs & spices

Black pepperDried, ground1 g
CuminDried seeds, ground for use3 g
PaprikaDried, ground3 g
SaltTable salt2 g

Sauces & pantry

Canned tomatoesIn tomato juice, no added salt600 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/spinach-feta-shakshuka/

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