Luckily, this shakshuka recipe is a breeze to make! It only requires a handful of pantry ingredients, and you could even skip the spinach if you don’t have any on hand. Even though shakshuka is a traditional breakfast food, you could just as easily enjoy this recipe for a brunch or weeknight dinner. Finally, gently poached eggs nestle into the sauce. Then, chopped fresh spinach joins the mix, adding gorgeous flecks of green. My recipe starts with a bold tomato and red pepper sauce that’s spiced with harissa, cumin, paprika, and a pinch of cayenne pepper. No matter what, they always feature eggs cooked in a thick sauce. Some have a tomato base, and others are made with fresh greens. These days, you can find a million shakshuka recipe variations. It’s North African in origin (Adeena says that the name comes from the Tunisian word for “shaken up”), but it’s now popular throughout the Middle East.
In her cookbook Sababa, Adeena Sussman writes that shakshuka originated as a breakfast for workers, who would scoop the eggs and sauce into pita bread for a convenient handheld breakfast.
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