Shakshuka is an Israeli breakfast staple consisting of poached eggs in a tomato stew, usually spiced with paprika and cumin.
Heat olive oil in a small, nonstick pan over medium heat.
Add onion, pepper, cumin, and smoked paprika; season with salt and pepper, if desired, and cook 5 to 7 minutes, stirring often, until vegetables are soft.
Add tomatoes and spinach; stir to combine. Cook 2 minutes to wilt spinach and bring mixture to a simmer.
Make two small wells in the vegetable mixture; gently crack an egg into each well. Cover pan and continue to simmer 5 to 10 minutes or until egg whites are set.
Season with additional salt and pepper, if desired, and garnish with herbs, if desired.
Serve with toasted bread.
The Nutrition Facts box below provides estimated nutritional information for this recipe.