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.
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:
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2019/03/03/spinach-artichoke-mushroom-shakshuka/