Gorgeous, savory, and supremely satisfying, this mildly spicy gluten free shakshuka recipe can also be prepared as individual servings, if you divide the sauce with wilted spinach among 6 ramekins, top each with an egg, and bake in a 350°F oven until the yolk reaches your desired consistency, 10 to 12 minutes. Hold the feta and it’s dairy free too!
Gluten-Free Spinach and Harissa Shakshuka Recipe
- 3 tablespoons extra-virgin olive oil
- 1-1/2 cups chopped yellow onion (from 1 onion)
- Kosher salt and freshly ground pepper
- 4 cloves garlic grated on a rasp grater or pressed
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 1 (28-ounce) can crushed tomatoes
- 4 teaspoons harissa or more, depending on desired spiciness
- Juice of 1/2 lemon
- 4 cups loosely packed baby spinach
- 4 to 6 eggs
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons coarsely chopped fresh Italian parsley
- 1 avocado sliced
Heat a large (12-inch) skillet over medium heat, with lid set aside. Add the oil. When the oil is shimmering, add the onion and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft and translucent, 6 to 8 minutes.
Turn the heat to medium-low. Stir in the garlic, smoked paprika, and cumin. Cook, stirring, for 30 seconds, then add the tomatoes and harissa, another 1/4 teaspoon salt, and pepper to taste. Simmer, stirring occasionally, until the sauce has thickened to the consistency of jarred pasta sauce, 15 to 20 minutes.
Stir in the lemon juice; season to taste with salt and pepper. Add the spinach and stir until wilted. Make 4 to 6 wells in the sauce, depending on the number of eggs you wish to serve. Gently crack an egg into each well. Cover the skillet and cook until the eggs are set, 5 to 8 minutes.
Scatter the feta, parsley, and avocado slices over the eggs. Serve.
Photography Aubrie Pick