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Eggs poached in spiced tomato sauce with feta crumbled on top — shakshuka is a North African breakfast that delivers protein and warmth in one skillet.
Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering but not smoking.
Add diced onion and red bell pepper, sauté for 5–6 minutes until softened and beginning to brown.
Stir in minced garlic, cumin, smoked paprika, ground coriander, and red pepper flakes; cook for 1 minute, stirring constantly to bloom the spices.
Add crushed tomatoes, bring the sauce to a simmer, and reduce the heat to medium-low; season with kosher salt and black pepper, then stir in the spinach until wilted.
Using a spoon, make 6 wells in the sauce and gently crack an egg into each well. Cover the skillet and cook for 7–10 minutes on gentle heat, until egg whites are set but yolks are still runny.
Remove from the heat, immediately sprinkle crumbled feta over the eggs and tomato sauce, and let rest for 2 minutes uncovered before serving to allow the cheese to soften.
