Spaghetti with Shakshuka

Spaghetti with Shakshuka

Spaghetti with Shakshuka

And we’ve ended up carrying roughly 100 pounds of vegetables home. There are simply so many lovely veggies! Really, take a look at that spinach! So delicious and lovely. I’ve had so much fun using all of these vegetables in my meals!

Okay, let’s get back to this shakshuka. Let me tell you that if you’ve never tried shakshuka, you’re losing out. It’s something I always order when I see it on a restaurant menu, and making it at home is incredibly simple.

Any sort of delicious bread, including baguettes, pita bread, naan, toast, and so on, should be served with shakshuka. I prepared some garlic naan since I adore it, and I topped it with cilantro and feta cheese. I’ll be releasing the recipe soon. Although I strongly advise against using cilantro, the dish is still great without it. Avocado, in my opinion, would be a lovely addition.

Look how festive it is—what a great breakfast for the holidays!

Spaghetti with Shakshuka

Breakfast, lunch, or dinner, this delectable meal of poached eggs in a tomato-red pepper sauce is perfect anytime of the day and is best served with toast. If preferred, garnish with cilantro, feta, avocado, or all three.


Extra virgin olive oil, 1 T
2 sliced red bell peppers, 2 diced small or big onions, and 3 minced garlic cloves
1.25 t cumin
1 t paprika
Cayenne, 1/8 t
Diced tomatoes, four
1 t salt
Black pepper, 1/8 t.
2 cups of freshly chopped spinach
4 eggs
cilantro (optional)
feta (optional)


1. Add 1 T of olive oil to a medium-sized pan and heat. If baking the eggs, be careful to use a cast-iron pan.
2. Add bell peppers and onions to high oil and sauté for about 15 minutes, stirring regularly, until very tender.
3. Set the oven to 375 degrees Fahrenheit if baking the eggs.
4. Cook the onions, peppers, and garlic together for 2 more minutes. Stir in the cayenne pepper, paprika, and cumin. Cook for another minute.
5. Add 1/4 cup water, tomatoes, salt, and pepper. Stir and heat to simmering. Cook for a further five minutes, or until the tomatoes are softened and a rich sauce begins to develop. After adding the spinach, stir for another two minutes.

6.Create four little wells in the sauce now. You still want some sauce below the eggs, so don’t let the bottom of the pan get exposed. Fill each well with one cracked egg.
7. Bake the eggs in the cast iron in the preheated oven for 7 to 10 minutes, depending on how done you want your eggs. For a runny yolk, get closer to 7, and for a firm yolk, get closer to 10.

8. If you’re baking the eggs, omit this step. If using a stovetop, cover the pan and boil the sauce while poaching the eggs. It takes the longest to cook the portion of the egg whites closest to the yolk. If you just leave the eggs to cook as-is, the yolk will likewise be fully cooked and firm by the time the white is fully done.

To prevent this, gently spoon some sauce on top of the egg whites enclosing the yolk after the eggs have cooked for 3–4 minutes. Leave the yolk exposed! Your yolks will stay runny because the heat is trapped and the white is cooked more quickly. 9. Using either approach, you can test the firmness of the egg whites by lightly poking them with a fork. The shakshuka should be served straight once once the eggs are cooked to your preference. Serve with toast and, if wanted, garnish with cilantro and feta. YUM