Step 1:Cook the Base

• Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
• Add the minced garlic, cumin, smoked paprika, ground coriander, and red pepper flakes (if using). Cook for another 1-2 minutes until the spices are fragrant.

Step 2:Add the Tomatoes

• Stir in the diced tomatoes, tomato paste, and water or vegetable broth. Season with salt and pepper to taste.
• Bring the mixture to a simmer, reduce the heat to low, and let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 3:Add the Spinach

• Add the chopped spinach to the skillet and stir until the spinach is wilted and well incorporated into the tomato sauce. This should take about 2-3 minutes.

Step 4:Poach the Eggs

• Using a spoon, make small wells in the sauce, then crack the eggs into each well.
• Cover the skillet with a lid and cook the eggs on low heat until the whites are set but the yolks are still runny, about 5-7 minutes. If you prefer firmer yolks, cook them for a few minutes longer.

Step 5:Serve

• Once the eggs are cooked to your liking, remove the skillet from the heat.
• Garnish with freshly chopped cilantro or parsley and crumbled feta cheese if desired.
• Serve the shakshuka hot, with warm pita bread or crusty bread on the side for dipping.