Fact: Brunch is the most important meal of the week. And brunch should ALWAYS feature eggs. We’ve been making the traditional tomato shakshuka for a few years now but have always wondered about the idea of changing up the sauce. Last weekend, we really really wanted shakshuka, mostly because we had a nice crusty baguette that we wanted to eat and decided to take the plunge with trying a “green” version.
Most other recipes we have seen use swiss chard or kale, both of which we are not big fans of. Spinach we could eat for days so it was a no brainer. Adding the mushrooms gives a nice meaty texture to the mixture which frankly would taste amazing even without the eggs!
Tips & Tricks
- Bake time differs based on how runny you like your yolk – for a medium done egg, 12 minutes is the magic number!
- This is a great dish to make in advance if you’re having people over for brunch – you can prep the sauce a few days in advance, when you are ready to serve, warm the sauce and then pour into individual skillets (we found our on Amazon!), crack the eggs and bake!
- Prep time: 15 minutes
- Cook time: 30 minutes
- Yield: 2 entrée servings
- 1 white onion chopped
- 2 tsp minced garlic (or 2 cloves)
- 1/2 bag frozen spinach
- 1 cup white mushrooms sliced
- 3 tsp paprika
- 2 tsp za’atar seasoning
- 4 eggs
- Pre-heat oven to 350F
- Sauté onions garlic and spices in olive oil until soft 5-7 minutes
- Add mushrooms and continue to cook on medium heat another 5 min
- Add frozen spinach cover and cook till wilted and cooked ~10 min
- Adjust seasoning if needed
- Divide mixture into two cast iron skillets
- Make two holes in each skillet and crack open eggs
- Bake on middle rack for 8-12 minutes
- Garnish with chopped parsley and serve with bread