Spinach-Artichoke Shakshuka

This shakshuka is one of my favorites, featuring poached eggs in a creamy and cheesy spinach-artichoke dip, served warm with toasted sourdough bread!

In my opinion, there are few appetizers that can rival a good spinach-artichoke dip. I can do some serious damage when armed with pita chips, so it shouldn’t come as a surprise that I’ve made spinach-artichoke dip the star of my last shakshuka recipe!

What You’ll Need

• Olive oil. To cook the vegetables.
• Onion.
• Mushrooms, jalapeño, and bacon bits (optional). Adjust the recipe to your preference and what you have on hand—mushrooms add umami, jalapeños add heat, bacon adds saltiness and crunch.
• Fresh garlic.
• Fresh spinach.
• Artichoke hearts.
• All-purpose flour.
• Chicken stock.
• Lemon juice.
• Sugar. Sugar will balance the sharpness of the other ingredients—trust me!
• Sour cream. For a creamy texture.
• Monterey Jack and parmesan cheese.
• Eggs.

How to Make Spinach-Artichoke Shakshuka

1. Sauté the vegetables. Onion, mushrooms, garlic, spinach, and artichoke hearts make up the shakshuka base and are cooked until softened.
2. Add flour and chicken stock. Flour thickens the shakshuka base while chicken stock adds flavor and body.
3. Remove from heat and stir in cheese. Sour cream and cheese add the trademark spinach-artichoke taste without making the dish too heavy.
4. Bake. Instead of cooking the eggs on the stove, this shakshuka is finished in the oven to prevent the dairy from curdling or thickening to an odd texture.

Still Hungry? Check out the other recipes in my shakshuka series!

• Classic shakshuka.
• Green tomato shakshuka.
• Full English shakshuka.
• Ratatouille shakshuka.
• Mexican shakshuka.

Spinach-Artichoke Dip Shakshuka

This shakshuka is one of my favorites, featuring poached eggs in a creamy and cheesy spinach-artichoke dip, served warm with toasted sourdough bread!

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Servings: 0

Author: Mae Martin

Ingredients

• 2-3 tablespoons olive oil
• 1 cup yellow onion, chopped
• 5 ounces chopped mushrooms, optional
• 1 diced jalapeño, seeds removed, optional
• 3 cloves fresh garlic, grated
• 10 ounces fresh spinach, roughly chopped
• 6 ounces canned artichoke hearts, drained and chopped
• 1 tablespoon all-purpose flour
• 1 cup chicken stock
• 1½ tablespoons lemon juice
• 1 teaspoon granulated sugar
• ½ cup sour cream
• ½ cup Monterey Jack cheese, shredded
• ½ cup parmesan cheese, grated
• 4 ounces cooked bacon bits
• 6-7 large eggs

Instructions

• Preheat the oven to 375℉.
• Place a large oven-safe skillet over medium-high heat. Once hot, add the onion, mushrooms, and chopped jalapeño (if using).
• Sauté until the mushrooms are soft and the onions translucent, around 3-4 minutes. Add the garlic and cook for 1 minute more.
• Stir in the chopped spinach and artichokes, cooking until the spinach has wilted (you may need to add more olive oil).
• Incorporate the all-purpose flour and cook, stirring frequently, until the flour has turned golden-brown.
• Slowly stream in the chicken stock. Once the mixture has fully combined, remove the pan from the heat and stir in the lemon juice, sugar, sour cream, bacon bits (if using), and the Monterey Jack and parmesan cheeses. Taste to adjust for seasonings.
• Use a spoon to make 6 to 7 wells into the sauce and crack an egg into each one. Carefully transfer the skillet to the oven and bake, uncovered, for around 10 minutes or until the whites are set. The yolks should be cooked just under your liking, as the residual heat will continue to cook the eggs as the pan sits.
• Remove the pan from the oven and serve warm with toast.