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5 from 1 vote

Stovetop Shakshuka

Prep Time20 mins
Total Time20 mins
Course: Breakfast
Cuisine: American, Greek, Italian, Mediterranean
Keyword: eggs, Shakshuka, Stovetop
Servings: 2 people
Author: Nadina Villacis


  • 2 large eggs
  • 1 cup basil tomato sauce
  • 1 cup chopped baby spinach
  • ½ cup crumbled feta
  • 2 tbsp chopped fresh basil


  • Heat a small nonstick pan on low heat
  • Once pan is heated, add the tomato sauce
  • You want to keep the heat low and have the tomato sauce simmer
  • Once sauce is simmering add the chopped spinach and basil to the sauce and mix around
  • Using a spoon, make two holes in the sauce on opposite ends of the pan
  • Crack an egg into each one of these holes
  • Top the eggs with half of the feta cheese and cover with pot lid
  • Eggs will poach in the sauce. Leave covered for 10 minutes
  • Check eggs to ensure they are cooked through (or how you like them)
  • Remove from heat and add remaining feta cheese
  • Serve eggs ontop of toasted bread
  • Enjoy!


  • For this recipe, I used my favourite tomato sauce. It has very few ingredients and very rice in taste. I've linked it here. If you don't have tomato sauce on hand you can use a can of tomatoes, crushed tomatoes, or even fresh tomatoes. You will just need to boil your chopped tomatoes down to a sauce
  • I like to eat my eggs over hard, so this recipe time is for cooking the eggs the entire way through. If you like your eggs a bit runny, then reduce the poaching time
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