Spinach Artichoke Mushroom Shakshuka

Fresh spinach, sliced mushrooms, and chopped artichoke in a marinara sauce topped with eggs and cilantro. Served with slices of bread, this spinach artichoke mushroom shakshuka is perfect for weekend brunch.

Sundays almost always means brunch for me.

Seriously, after a long week of work, all I want to do is sit back, relax, and enjoy brunch.

Most mornings, I don’t really have time to sit down for a full meal. I have to leave the house waaaay too early to enjoy a full breakfast. So weekends, especially Sundays, almost always feels like a luxury.

One of my favorite brunch meals is shakshuka. Have you ever had it before? This is definitely not the classic shakshuka. But it’s filled with some of my favorite ingredients: spinach, artichoke, and mushrooms. I mean, a tomato based dish loaded with veggies and topped with eggs, then served with bread. How can I possibly say no?

Shakshuka is simple to make with very little mess since it’s all made in a cast iron skillet. Or any oven safe skillet. Cook some of the vegetables first, add the marinara sauce, crack eggs on top, sprinkle goat cheese, and then bake in the oven for just 15-20 minutes. Take the skillet out of the oven, garnish with parsley or cilantro, and then serve with bread.

See? Simple. I do hope you get the chance to try this soon!

Preheat the oven to 375F.

In a large oven safe skillet, heat a little bit of olive oil. Once the olive oil is heated, add onions, mushrooms, and red bell pepper. Lightly season with salt and pepper. Cook the onion, mushrooms, and red bell pepper for a few minutes until soft and tender.

Next, add artichoke hearts and spinach. Cook for a minute or two until the spinach has wilted. Pour marinara sauce on top. Spread the sauce until it’s even.

Crack eggs on top, sprinkle with goat cheese, and add a few fresh baby spinach leaves on top. Season with salt and pepper.

Place the skillet in the oven and let it bake for about 15-20 minutes until the egg whites become solid.

Remove the skillet from the oven. Garnish with chopped cilantro or parsley.

Serve the spinach artichoke mushroom shakshuka with slices of bread.

Enjoy!

Spinach Artichoke Mushroom Shakshuka

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Fresh spinach, sliced mushrooms, and chopped artichoke in a marinara sauce topped with eggs and cilantro. Served with slices of bread, this spinach artichoke mushroom shakshuka is perfect for weekend brunch.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 4 servings

Ingredients

• 2 tablespoons olive oil
• 1 small onion, sliced
• ½ large red bell pepper, sliced
• 1 cup sliced mushrooms
• Salt and pepper
• 14 oz can artichoke hearts, chopped
• 2 cups fresh baby spinach
• 24 oz marinara sauce
• 4-5 large eggs
• ½ cup goat cheese, crumbled
• Salt and pepper

For garnish

• Parsley
• Cilantro

For serving

• Sliced bread

Directions:

1. Preheat the oven to 375F.
2. In a large oven safe skillet, heat a little bit of olive oil. Once the olive oil is heated, add onions, mushrooms, and red bell pepper. Lightly season with salt and pepper. Cook the onion, mushrooms, and red bell pepper for a few minutes until soft and tender.
3. Next, add artichoke hearts and spinach. Cook for a minute or two until the spinach has wilted. Pour marinara sauce on top. Spread the sauce until it’s even.
4. Crack eggs on top, sprinkle with goat cheese, and add a few fresh baby spinach leaves on top. Season with salt and pepper.
5. Place the skillet in the oven and let it bake for about 15-20 minutes until the egg whites become solid.
6. Remove the skillet from the oven. Garnish with chopped cilantro or parsley.
7. Serve the spinach artichoke mushroom shakshuka with slices of bread.

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