Easy Stovetop Shakshuka (No Oven)

Step 1

Heat a large pan over medium. Add olive oil and sauté chopped bell pepper for ~5 minutes.

Step 2

Add spinach to the pan, sautéing for about 1 minute until slightly wilted.

Step 3

Add tomato sauce, thyme, oregano, garlic powder, salt, and pepper, adjusting for taste. Cook for ~3 minutes, stirring regularly.

Step 4

Using the back of a spoon or spatula, make space in the sauce mixture to crack the eggs into. Next, sprinkle with crumbled cheese and cover pan with a lid.

Step 5

Let cook until egg whites are done (around 5-10 minutes), making sure not to overcook (you want the yolks to still be soft). NOTE: Keep an eye on the eggs at this point, as timing will differ depending on how deep your pan is, how hot your oven is, etc.

Step 6

Remove pan from heat, and sprinkle with fresh basil, cracked pepper, and an extra drizzle of olive oil. Enjoy hot and serve with a side of freshly toasted sourdough!