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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.