These Italian eggs in tomato sauce and spinach look like and Italian version of the classical Mediterranean shakshuka recipe,. They come served with with some garlic and chili spinach on a side to make a full meal. My mum used to love eggs and tomato sauce, and for me as well it has been an easy and yummy quick recipe, for when I need something proteins-based, healthy but fancy at the same time.
This recipe can be served for a rich brunch, or really any other time of the day. The spinach on the side, not only complement the recipe perfectly well, but also ensure that you have some fibers intake and that you don’t indulge too much in the yummy sauce. ( they can be a magnet for those bread slices, and might want to exercise some restraint!)
What you need for this Italian Shakshuka Eggs
serves 1 | Time 18 min
- 2 free-range or organic eggs
- 1/2 bag of spinach
- 2/3 of a tinned tomatoes
- 2 garlic cloves
- a sprinkle of extra-virgin olive oil
- a dash of oregano
- a dash of sumac
- a dash of turmeric
- a dash of chili flakes
How to make this Italian Eggs in Tomato Sauce with Spinach
- Peel the garlic, cut in half, place it in a pan with the chili flakes, and the olive oil. Bring to heat, and making sure you don’t burn the oil, let the garlic release that flavor.
- Add the plum tomatoes roughly chopped a bit of the juice, and the spices
- Let it simmer for 8-10 minutes.
- Add the eggs and let simmer until cooked.
- In the meantime place the other garlic love, chili and olive oil in another pan, and bring to heat as above.
- Add the washed spinach and let it stir fry at medium heat, without burning the oil.
- Add to a serving plate, with the eggs, and tomato sauce. Serve with some wholemeal pitta or a slice of sourdough bread.
