Spinach–Chickpea Shakshuka with Cumin and Coriander: The 20-Minute Skillet That Eats Like Brunch Royalty

Forget sad desk salads. This is the one-pan, saucy, protein-loaded, herb-scented skillet that turns basic eggs into a main character. We’re talking silky tomatoes, warm spices, tender chickpeas, and a mountain of spinach—then eggs poached right in the sauce until they’re just set and glorious.

It’s brunch. It’s dinner. It’s “I made this and yes, I am a genius.” Minimum fuss, maximum flavor, and yeah—leftovers taste even better.

What Makes This Recipe So Good

• One-pan power move: Everything happens in a single skillet, so you’re not stuck doing dishes while your eggs get cold.
• Weeknight fast, weekend fancy: It’s done in around 20–30 minutes, but it feels like something you’d order at a trendy café.
• Big flavor, low effort: Cumin and coriander bloom in olive oil, the tomatoes go jammy, and the spinach melts in like a pro.
• Protein and fiber rich: Chickpeas make this shakshuka hearty without weighing you down.

  Eggs add extra protein for the win.

• Flexible and forgiving: Swap greens, add feta, spice it up—this recipe loves your personality.

Ingredients Breakdown

• Olive oil: For richness and to bloom the spices.
• Yellow onion: Sweet base that anchors the sauce.
• Garlic: Because flavor. Use fresh, not the jarred stuff if you can.
• Ground cumin: Warm, earthy, slightly smoky—essential here.
• Ground coriander: Citrusy and floral; it brightens the tomatoes beautifully.
• Smoked paprika: Adds depth and a whisper of campfire. Regular paprika works, but smoked is better.
• Red pepper flakes (optional): For gentle heat—adjust to taste.
• Tomato paste: Concentrated umami, helps thicken the sauce.
• Crushed tomatoes (canned): The saucy base.

  Fire-roasted if you want extra oomph.

• Chickpeas (canned), drained and rinsed: Creamy texture and protein boost.
• Fresh spinach: A full bag (5–6 ounces). It wilts down a lot—don’t be shy.
• Eggs: The stars. Four to six depending on skillet size and appetite.
• Fresh lemon juice: A squeeze at the end wakes everything up.
• Fresh cilantro or parsley: Herbaceous finish.

  Use both if you’ve got them.

• Salt and black pepper: Season as you go. Taste. Adjust.

  Repeat.

• Optional toppers: Crumbled feta, dollop of yogurt, toasted seeds, or a drizzle of chili crisp. Live a little.

Instructions

1. Heat your skillet: Add 2–3 tablespoons olive oil to a large, heavy skillet over medium heat.
2. Soften aromatics: Add 1 diced onion with a pinch of salt. Cook 5–7 minutes until translucent and lightly golden.

   Stir in 3–4 minced garlic cloves for 30 seconds.

3. Bloom the spices: Add 1.5 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, and a pinch of red pepper flakes. Stir 30–45 seconds until fragrant.
4. Tomato base: Stir in 1 tablespoon tomato paste; cook 1 minute. Pour in a 14–15 oz can crushed tomatoes.

   Season with 1/2 teaspoon salt and a few grinds of pepper.

5. Simmer: Bring to a gentle bubble and cook 5–7 minutes, stirring occasionally, until slightly thickened.
6. Add chickpeas and spinach: Stir in 1 can chickpeas. Add the spinach by handfuls, folding until wilted and well distributed.
7. Adjust seasoning: Taste the sauce; add salt, pepper, or a pinch more cumin/coriander as needed. If too tangy, a 1/2 teaspoon sugar or honey balances it.
8. Make wells: Use a spoon to create 4–6 small wells in the sauce.

   Crack an egg into each well.

9. Cover and cook: Reduce heat to medium-low. Cover the skillet and cook 5–8 minutes until whites are set and yolks are done to your liking. For runny yolks, start checking at 5 minutes.
10. Finish: Squeeze in 1–2 teaspoons lemon juice.

    Top with chopped cilantro/parsley and optional feta or yogurt. Add a final drizzle of olive oil because you’re classy.

11. Serve: Spoon into bowls with crusty bread, pita, or over fluffy couscous. Try not to eat the skillet straight up.

    Or do—who’s judging?

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 3 days. The eggs will firm up a bit—still tasty.
• Reheat: Warm gently on the stovetop over low heat with a splash of water to loosen the sauce, or microwave in short bursts. Add fresh herbs after reheating.
• Make-ahead tip: Cook the sauce (through Step 7) up to 3 days ahead.

  Reheat, then add eggs and finish fresh. Best of both worlds.

What’s Great About This

• Budget-friendly: Pantry staples, big flavor, no fancy ingredients required.
• Nutrient-dense: Iron from spinach, protein from eggs and chickpeas, fiber from legumes—your future self thanks you.
• Customizable heat: Keep it mellow or make it spicy. You’re in charge here, chef.
• All-day appeal: Works for brunch, power lunch, or a dead-simple dinner.

  IMO, it’s elite Sunday-night food.

Common Mistakes to Avoid

• Skipping the spice bloom: Raw spices taste flat. Give them 30–45 seconds in oil to unlock flavor.
• Watery sauce: If you don’t simmer the tomatoes down first, the eggs won’t set right. Thicken before cracking eggs.
• Overcooking eggs: The line between jammy and chalky is thin.

  Start checking at 5 minutes and pull when whites are set and yolks jiggle.

• Under-seasoning: Salt at each stage. Tomatoes and chickpeas need help to pop.
• Using a too-small skillet: Crowded eggs = uneven cooking. Use a wide pan so each egg has a little real estate.

Recipe Variations

• Green machine: Swap spinach for kale or Swiss chard (sauté stems first).

  Add peas for sweetness.

• Cheesy café vibes: Crumble in feta or goat cheese before adding the eggs. Salty, creamy, perfect.
• Smoky harissa: Stir 1–2 teaspoons harissa into the tomato base for heat and depth. Add a dollop on top for drama.
• Curry twist: Replace paprika with 1 teaspoon mild curry powder and finish with coconut yogurt and cilantro.
• Protein bump: Add leftover shredded chicken or sautéed mushrooms.

  Not traditional, but delicious.

• No eggs? Simmer the sauce, then nestle in cubes of halloumi or tofu. Cover and cook until warmed through.

FAQ

Can I use fresh tomatoes instead of canned?

Yes. Use about 4 cups chopped ripe tomatoes.

Cook them longer (10–12 minutes) to break down and concentrate. If they’re not very sweet, add a pinch of sugar.

How do I keep the eggs from overcooking?

Use medium-low heat, cover the skillet, and check early. Pull the pan when the whites are set but the yolks still wobble.

Residual heat continues cooking slightly.

Is this recipe spicy?

Only mildly, and that’s optional. Red pepper flakes and smoked paprika provide warmth, not a fire alarm. Increase flakes or add harissa if you want more heat.

What should I serve with shakshuka?

Crusty bread, pita, naan, or sourdough are classics.

For a heartier plate, serve over couscous, quinoa, or roasted potatoes. A crisp salad on the side keeps it fresh.

Can I meal-prep this?

Prep the sauce in advance and cook the eggs fresh when ready to eat. If storing with eggs, expect firmer yolks on reheat—still tasty, just different.

Will frozen spinach work?

Yes.

Thaw and squeeze out excess water first. Add after the chickpeas and cook until evenly distributed. You may need to simmer a minute longer to avoid a watery sauce.

What if I don’t like cilantro?

Use parsley, mint, or dill.

The herbs add brightness, so don’t skip them entirely—your taste buds will notice.

My Take

This spinach–chickpea shakshuka hits the sweet spot between cozy and clean. The cumin-coriander combo is the secret—simple, aromatic, and it makes the tomatoes taste expensive. I love it with a big squeeze of lemon, a crumble of feta, and a torn piece of warm pita to scoop up those jammy yolks.

It’s the kind of dish that makes weekday nights feel a little celebratory, FYI. And if someone asks for the recipe? You can “forget” to mention how easy it is.