Spinach and Chickpea Shakshuka with Feta

A thick cumin-and-paprika tomato sauce holds chickpeas, wilted spinach, and four soft-yolk eggs under a bright feta, parsley, and lemon finish.

35 min

4 servings

Ingredients

4 pita breads

1 tbsp extra-virgin olive oil

1 medium red onion

3 garlic cloves

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 28-oz can crushed tomatoes

1 15-oz can chickpeas

5 oz baby spinach

4 large pasteurized shell eggs

3/4 cup crumbled feta cheese

2 tbsp chopped fresh parsley

1 lemon

12-inch skillet with lid · Wooden spoon · Knife · Cutting board

Check the sauce before eggs

The base should hold shallow wells without quickly flowing back in; simmer a little longer if it is loose.

Soft-yolk note

This preparation uses pasteurized shell eggs because the yolks remain soft; people at higher risk should choose eggs cooked until firm.

01. Warm pita wedges briefly on both sides in the dry skillet, then wrap in a clean towel so they stay pliable while you prep onion and garlic.

02. Soften onion in olive oil with salt and pepper until translucent; stir in garlic, cumin, and paprika for 30 seconds to bloom their aroma.

03. Add crushed tomatoes and chickpeas; simmer uncovered 10–12 minutes until a spatula leaves a brief path through the sauce.

04. Fold spinach through in two additions until just wilted, keeping the sauce thick enough to hold shallow wells.

05. Make four wells, add pasteurized shell eggs, cover, and cook on low; check early so whites set while yolks remain soft.

06. Turn off heat, then top with feta, parsley, lemon zest, and juice; the acid brightens the rich tomato base.

07. Rest uncovered 2 minutes for gentle carryover cooking, keeping the yolks glossy rather than firm.

08. Bring the skillet to the table with warm pita and lemon wedges for scooping the thick chickpea-spinach sauce.