Potato and Spinach Shakshuka

If you’ve already tried my classic shakshuka recipe, then you know it’s one of my favorite weekend breakfast recipes. It’s quick to make, comes together in just one pan, and is easy to customize with different ingredients.

This time, I wanted a heartier and creamier version, so I added potatoes, baby spinach, and a splash of cooking cream. I used Alpro’s plant-based cooking cream simply because that’s what I had in the fridge.

I absolutely loved how this potato and spinach shakshuka turned out: a creamy tomato sauce flavored with cumin and sweet paprika, with tender potatoes and perfectly wilted baby spinach. I like to top it with separately poached eggs and crumbled feta cheese, and breakfast is ready. 🍽️

Why you’ll love this potato and spinach shakshuka

Tips for making the best potato and spinach shakshuka

• Brown the potatoes first: Add the diced potatoes to the pan with a tablespoon of olive oil before adding the onion. This helps them develop a golden crust and keeps them from falling apart while they cook in the tomato sauce.
• Add the spinach at the end: Stir in the baby spinach during the last 1-2 minutes of cooking. It only needs a minute or two to wilt without losing its vibrant green color.

If you’d like to try this potato and spinach shakshuka, you’ll find the full list of ingredients and the step-by-step instructions below. I hope you enjoy it as much as we did! 😋

Potato and Spinach Shakshuka

Recipe by Loredana Arion

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories per serving

533

kcal

A creamy, heartier take on the classic shakshuka. The rich tomato sauce is complemented by golden-browned potatoes, baby spinach, and rice-based cooking cream, while the poached eggs and crumbled feta added at the end turn it into an excellent breakfast or lunch.

Ingredients

• 250 g tomatoes (2 medium-large tomatoes)

• 250 g potatoes (2 medium potatoes)

• 100 g baby spinach

• 100 ml Alpro Rice Cooking Cream

• 40 g onion (1/2 medium onion)

• 1 garlic clove

• 50 g red bell pepper (about 1/2 medium pepper)

• 1 tbsp olive oil

• 1/2 tsp ground cumin

• 1 tsp sweet paprika

• Salt, black pepper, and chili flakes, to taste

• 100 g feta cheese

• Fresh parsley or oregano

• 4 eggs

Directions

• Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook until they’re golden brown on all sides and have developed a light crust.
• Add the finely chopped onion and garlic to the skillet. Cook for about 1 minute, until the onion becomes soft and translucent.
• Stir in the ground cumin, sweet paprika, salt, black pepper, and chili flakes. Add the peeled, diced tomatoes and the sliced or diced red bell pepper. Simmer over medium-low heat until the sauce has thickened and the potatoes are fully cooked and tender.
• Pour the Alpro Rice Cooking Cream into the tomato sauce and stir well. Let it come to a gentle simmer, then add the baby spinach during the last 2 minutes of cooking. Stir until the spinach has just wilted, then remove the skillet from the heat.
• While the sauce is simmering, bring a saucepan of water to a boil with a pinch of salt and a splash of vinegar. Reduce the heat to a gentle simmer, create a small whirlpool with a spoon, and carefully add the eggs one at a time (crack each egg into a small bowl first). Cook for about 3 minutes, until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon.
• Place the poached eggs on top of the warm shakshuka. Sprinkle with crumbled feta cheese and finish with freshly chopped parsley or oregano before serving.