Mediterranean Spinach & Goat Cheese Shakshuka

Name: Mediterranean Spinach & Goat Cheese Shakshuka
Total time: 25 min
Yield: 2 people
Ingredients: 1 tbsp Olive Oil; 1 small Red Onion; 3 cloves Garlic; 1 medium Green Bell Pepper; 14 oz Tomatoes; 1 cup Cherry Tomatoes; 1 tsp Paprika; 0.5 tsp Chili Flakes; 5 oz Fresh Spinach; 4 large Eggs; 2 oz Goat Cheese; 2 slices Wholewheat Bread

VegetarianUnder 30 MinsHigh Protein • BalancedStovetopBreakfast • Brunch • DinnerMediterranean

Easy

25min

380kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A protein-rich, one-pan dish featuring poached eggs in a savory tomato and spinach sauce, topped with tangy goat cheese.

The Mediterranean Spinach & Goat Cheese Shakshuka is a vibrant, one-pan masterpiece that brings the flavors of the Mediterranean straight to your kitchen table. This Mediterranean Spinach & Goat Cheese Shakshuka is not just a breakfast dish; it's a versatile meal that works perfectly for a quick weeknight dinner or a lazy weekend brunch. The base of this dish is a rich, aromatic tomato sauce made from both fresh tomatoes and juicy cherry tomatoes, simmered down with earthy paprika and a hint of chili flakes for a gentle heat. What sets this Mediterranean Spinach & Goat Cheese Shakshuka apart is the addition of nutrient-dense spinach, which wilts into the sauce, adding a lovely texture and a boost of vitamins. The green bell peppers and red onions provide a savory foundation, while the garlic infuses the entire pan with its unmistakable aroma. The real stars, however, are the poached eggs—their yolks remaining runny and golden—nestled into the sauce alongside generous crumbles of tangy, creamy goat cheese. This combination of textures, from the silky eggs to the soft cheese and the chunky tomato base, makes every bite a delight. Serving this with toasted wholewheat bread is essential for mopping up every last bit of the savory sauce. It’s a balanced, high-protein meal that feels indulgent yet remains incredibly healthy, making it a fantastic way to use up fresh produce before it loses its peak freshness.

Ingredients

1 tbsp Olive Oil
100 g Red Onion
3 cloves Garlic
1 medium Green Bell Pepper
400 g Tomatoes
150 g Cherry Tomatoes
1 tsp Paprika
0.5 tsp Chili Flakes
150 g Fresh Spinach
4 large Eggs
60 g Goat Cheese
2 slices Wholewheat Bread

Instructions

1
Finely dice the red onion, mince the garlic, and chop the green bell pepper and tomatoes into small chunks.
2
Heat olive oil in a large skillet over medium heat. Add the red onion and green bell pepper, cooking for 5 minutes until softened.
3
Stir in the garlic, paprika, and chili flakes, and cook for 1 minute until fragrant.
4
Add the chopped tomatoes and cherry tomatoes. Reduce heat to low-medium and simmer for 10 minutes until the sauce thickens and the tomatoes break down.
5
Add the fresh spinach to the pan and stir until it has completely wilted into the sauce.
6
Use a spoon to create four small wells in the sauce. Carefully crack an egg into each well.
7
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
8
Remove from heat and crumble the goat cheese over the top. Season with salt and black pepper to taste.
9
Toast the wholewheat bread and serve immediately with the hot shakshuka.

Chef's Tips

•If the tomato sauce becomes too dry before adding the eggs, stir in 2-3 tablespoons of water or vegetable broth.
•For extra creaminess, stir a dollop of yogurt into the sauce before cracking the eggs.