A Springtime Shakshuka for Any Time of Day

When the weather gets warmer, we’re all about easy meals that allow us more time outside, soaking up the sun. Enter: Shakshuka. Shakshuka originated in Northwest Africa and is traditionally a dish consisting of eggs poached in a sauce of tomatoes, peppers, onion, and garlic and commonly seasoned with cumin, paprika, and cayenne pepper. Over the years, shakshuka has gained in popularity in other cultures thanks to its effortless preparation and rich, delicious flavor—which means countless cooks have created riffs and iterations of the classic recipe (ask our editor about her eggplant shakshuka recipe sometime).

Save a traditional North African shakshuka for summertime, when your garden tomatoes are in abundance. For now, try your hand at this springtime shakshuka recipe that’s perfect for any meal of the day—from breakfast and brunch to Sunday supper.

Simple Springtime Shakshuka

Ingredients:

1 lb spinach

Salt and pepper to taste

2 tbsp extra-virgin olive oil

1 medium-sized leek, white and light green parts only, thinly sliced, rinsed, and dried

1 small yellow onion, diced

2 medium garlic cloves, minced

1 cup frozen peas

1½ teaspoons ground cumin

1 teaspoon paprika

3 ounces feta cheese, crumbled

6 large eggs

Directions:

1. Heat oil in a large, 12-inch non-stick skillet on medium-high heat.
2. Add the leek and onion, then cook until fully softened but not browned.
3. Add the garlic and cook until just fragrant, about 30 seconds. 
4. Add the spinach and cook until the leaves are fully wilted. 
5. Add the peas, cumin, paprika, ¼ cup water and two-thirds of the feta, then stir just until the feta begins to melt, about 30 seconds. 
6. Season with salt and black pepper to taste
7. With the pan over medium-low, use the back of a spoon to form 6 evenly spaced wells in the sauce, each about 2 inches wide and deep enough that the bottom of the pan is visible. Crack 1 egg into each, then sprinkle with salt and pepper. 
8. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. 
9. Remove from heat and sprinkle with the remaining feta.
10. Serve with a generous portion of crusty bread for scooping.