Past Recipes

Shakshuka with Spinach, Feta, and Pita Chips

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Recipe Details


Shakshuka is a Middle Eastern dish of eggs baked in tomato sauce, and it's one of our favorite choices when we go out to brunch. Here, we recreate the specialty at home, poaching eggs in a smoky, harissa-laced tomato sauce with wilted spinach. We pair with a salad of creamy feta, toasted pine nuts, and fresh herbs, plus pita chips for scooping.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Shanna

    By Chef Shanna

    Nutritional info

    • Calories 990
    • Protein 38g
    • Total Carb 59g
    • Total Fat 67g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • baby spinach
      4 ounces
      baby spinach
    • cilantro
      1/8 ounce
    • parsley
      1/8 ounce
    • yellow onion
      yellow onion
    • garlic
      2 cloves
    • feta cheese
      7 ounces
      feta cheese
    • pine nuts
      3 tablespoons
      pine nuts
    • ground cumin
      1/2 teaspoon
      ground cumin
    • harissa
      2 tablespoons
    • diced tomatoes
      1 can
      diced tomatoes
    • pita breads
      pita breads
    • eggs

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 12" large ovenproof pan
    • baking sheet


    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450ºF. Rinse all produce. Pat spinach dry with paper towel. Roughly chop cilantro and parsley leaves and stems. Peel onion, halve, and thinly slice. Thinly slice garlic. Cut or break feta into ½-inch pieces. In a medium bowl, combine herbs and half of feta (reserve remaining feta for Step 3).

    2. Toast pine nuts

      Toast pine nuts

      Place pine nuts in a large ovenproof pan over medium-high heat. Toast, stirring frequently to prevent burning, until golden and fragrant, 2-4 minutes. Transfer toasted pine nuts to bowl with feta and herbs; toss to combine and set aside, reserving pan for next step.

    3. Make tomato sauce

      Make tomato sauce

      Return pan from pine nuts to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add cumin, onion, and garlic; sauté, stirring, until softening, 4-5 minutes. Add harissa (it's spicy—feel free to use less) and diced tomatoes and their juices; stir to combine. Remove pan from heat and stir in spinach, remaining feta, and ¼ teaspoon salt to combine and wilt spinach slightly.

    4. Bake pita chips

      Bake pita chips

      While tomato sauce cooks, stack pitas and cut into 8 equal wedges, then place on a baking sheet and toss with 2 tablespoons olive oil and ½ teaspoon salt. Arrange in a single layer and bake until golden and crisp, 8-10 minutes.

    5. Bake shakshuka

      Bake shakshuka

      While pita chips bake, create 4 small, evenly spaced pockets in tomato sauce (this helps keep the egg whites in one place). Crack 1 egg into each pocket, nestling into sauce—save remaining eggs for tomorrow's breakfast. Season with a pinch of salt and pepper. Transfer shakshuka to oven (with pita chips) and bake until egg whites are just set, 6-10 minutes.

    6. Plate shakshuka

      Plate shakshuka

      While shakshuka bakes, to bowl with feta and herbs, add 2 tablespoons olive oil and pepper as desired; gently toss to coat. Divide shakshuka between serving plates and sprinkle herb-feta salad on top. Serve with pita chips and dig in!

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