Sautéed Mushroom and Spinach Shakshuka

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant one-pan brunch dish featuring eggs poached in a savory mushroom and spinach tomato sauce with warming spices. This Mediterranean-inspired brunch recipe (vegetarian), ready in about 35 minutes, combines olive oil, white onion, garlic cloves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced white onion
• 3, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 14 oz canned diced tomatoes
• 3 cups baby spinach
• 4 large eggs
• to taste salt
• to taste black pepper
• 2 tbsp, chopped fresh parsley
• 1/4 cup, crumbled feta cheese
• for serving crusty bread

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium white onion and sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5-6 minutes until mushrooms release moisture and begin to brown.
3. Step 3: Add 1 tsp ground cumin and 1 tsp smoked paprika, stirring for 30 seconds until aromatic.
4. Step 4: Pour in 14 oz canned diced tomatoes with their juice, bring to a simmer, and cook uncovered for 8-10 minutes until the sauce thickens slightly.
5. Step 5: Stir in 3 cups baby spinach and cook until wilted, about 2 minutes. Season the sauce with salt and black pepper to taste.
6. Step 6: Make four small wells in the sauce and carefully crack 4 large eggs into each well. Cover the skillet and cook over low heat for 6-8 minutes until egg whites are set but yolks remain runny.
7. Step 7: Sprinkle 1/4 cup crumbled feta cheese and 2 tbsp chopped fresh parsley over the top. Serve immediately with crusty bread for dipping.