Spinach Shakshuka With Olives Tapenade

Olivia Homecook
by Olivia Homecook
1 Portion
20 min

Start your day off with a shakshuka and some toast; a healthy and filling breakfast that'll keep you up and about until lunch!

I've altered the original recipe slightly by adding spinach for even more health benefits and a beautiful colour.

I added olive tapenade but it is optional, though I highly recommend it as it melds beautifully with the other umami rich elements of the dish. I would even describe it as balancing out some of the tomatoes' sweet and sourness, creating a full-bodied, miso-like flavour.

Another topping you could consider is feta cheese, which can be crumbled on top. You could also be creative with different type of herbs.

For more recipe ideas please visit my IG: olivia_homecook

Spinach Shakshuka With Olives Tapenade
Recipe details
  • 1  Portion
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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  • 1 ½ tbsp Olive oil
  • 1 shallot or ½ onion, chopped
  • 1 red pepper, chopped
  • 1 garlic clove, peeled, chopped
  • ½ tsp ground coriander
  • ½ tsp sweet paprika powder
  • ¼ teaspoon ground cumin
  • Pinch red pepper flakes (optional)
  • Salt and pepper
  • 100 grams cherry tomatoes, chopped
  • ¼ cup tomato sauce
  • 100 grams fresh spinach
  • 3 large eggs
  • 1½ tbsp black olives tapenade for topping (optional)

In a medium frying pan/cast iron skillet heat the olive oil. Add the shallot, red peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Add the chopped tomatoes and tomato sauce. Cover and let simmer for about 5 minutes. Uncover and add the spinach. Stir it for about one minute. Taste and adjust the seasoning to your liking.
Using a spoon, make 3 indentations or "wells" in the vegetable mixture. Gently crack an egg into each indention.
Reduce the heat, cover the frying pan/skillet, and cook on low heat until the egg whites have set. Top with the olives tapenade.
Serve it warm with choice of toasted bread.