Beginner-Friendly Shakshuka with Marinara Sauce

This easy shakshuka recipe is beginner-friendly and completely delicious! Keep it simple with premade marinara sauce (homemade or from a jar) and customize to fit your tastes.

Course Breakfast

Cuisine Middle East/Africa

Keyword Eggs

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 376kcal

Ingredients

1 to 2 tbsp olive oil
1 medium yellow onion thinly sliced
1 red bell pepper thinly sliced
3 cloves garlic minced
1 tsp ground cumin
1 tsp sweet or smoked paprika
1/4 tsp cayenne pepper or to taste
1 cup halved cherry tomatoes
2 cups marinara sauce jarred or pre-made
2-3 cups fresh baby spinach
4 large eggs
1/2 cup feta or goat cheese
1/4 cup chopped parsley for garnish
4-6 pieces naan or pita bread

Instructions

Preheat the oven to 375°F (190°C). Prepare the veggies by slicing the onions and bell peppers.
In a cast iron skillet, heat olive oil over medium to medium-high heat. Add onions and bell peppers; sauté until onions begin to caramelize, about 10 to 15 minutes.
Add minced garlic; cook until fragrant or about one minute longer.
Stir in cumin, paprika, and cayenne and mix to coat the peppers and onions. Then, add halved cherry tomatoes and marinara sauce. Stir to combine.
Allow the sauce to heat through, then add fresh spinach; cook until wilted (about 3–4 minutes). Taste and adjust seasoning with salt and pepper.
Remove the skillet from the heat. Use a spoon to make four small indentations in the sauce and carefully crack an egg into each one (do not stir or scramble).
Sprinkle half of the feta or goat cheese over the top.
Place the skillet on the middle rack of the preheated oven. Bake for 8-10 minutes, or until the egg whites are set.
Garnish with remaining cheese and chopped parsley; serve with naan or pita bread.

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