Shasuka with spinach and feta

Boom Shaka Laka (Shakshuka)

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Boom Shaka Laka

Shakshuka …Boom Shaka Laka…Bada Bing…Va Va Voom…these are all phrases that characterize the sexy movements of women.  Is there a similar phrase for men???    Maybe it’s  Whack cling thud…”Honey- I took out the garbage”? …always a turn-on.

Speaking of sexy.. this Shakshuka is earthy, smokey, and soul-warming.  You will taste North African, and Middle-eastern notes in the Harissa, Cumin, and Smoked Paprika tomato stew,  layered with a poached egg and Feta cheese.  Here is a breakfast that is hearty and delicious, low-calorie, Keto, and gluten-free. (Though our baked PITA is incredible with it.) 


Shakshuka is a popular Middle Eastern and North African dish that has gained widespread popularity across the world. The origin of this flavorful and nutritious meal can be traced back to the North African country of Tunisia, where it was initially a breakfast staple.

Shakshuka was brought to Israel by Tunisian Jews who immigrated during the 1950s and is now a staple in Middle Eastern cuisine.

Shakshuka is a simple yet delicious dish made from tomatoes, eggs, onion, and spices, which can easily be modified to suit different tastes, whether it be by adding herbs, cheese, or other vegetables. The dish is usually served in a cast-iron skillet with hot pita bread to soak up the savory tomato sauce.

Shakshuka has become popular around the world due to its simplicity, comfort, and healthy ingredients. In recent years, it has gained popularity in Western countries such as the United States, the United Kingdom, and Australia, where it is often served in trendy brunch cafes and restaurants specializing in Middle Eastern cuisine.

Shakshuka is a true reflection of the diverse blend of ingredients and spices that are often found in Middle Eastern and North African cuisine. It is a dish that celebrates the unique and beautiful traditions of these cultures while bringing people together over a shared love of delicious food.

Mix it Up:

  • If you’re not a fan of spinach, exchange the spinach for a tablespoon of fresh Cilantro
  • Mushrooms and or eggplant can also be delicious substitutions


  • Use our PITA recipe as a perfect accompaniment.  Reduce the baking time and leave PITA soft to enable easy dipping into the delicious stew
  • Make a double batch the night before.  Freeze one batch for later, and keep one batch in the refrigerator for easy assembly and baking in the morning.
Spinach and feta shasuka
5 from 13 votes

Boom Shaka Laka

Shakshuka with Onion, Spinach, Calamata, and Poached egg
Course: Brunch
Keyword: eggs in purgatory, Poached egg, shakshuka, tomatoes and eggs
Author: Shirley Foukt


Boom Shaka Laka Base

  • 2 tbsp Olive Oil
  • 1 medium Onion-diced
  • 2 tbsp Minced Garlic
  • 1 28oz Can of Plum Tomatoes
  • 2 tbsp Tomato paste
  • 1 tsp Sugar
  • 4 oz frozen spinach- thawed, pressed, and diced
  • cup Pitted and sliced Kalamata Olives
  • 1 tsp Ground Cumin
  • 2 tsp Harissa
  • 1 tsp Smoked Paprika
  • 1 Pinch Crushed Red-Pepper Flakes
  • ½ tsp Salt
  • ½ tsp Pepper
  • tsp Ground Clove

Top it Off

  • 6-8 large Eggs
  • 1 cup Feta Cheese
  • 1 tbsp Pepper


Make Boom Shaka Laka Base

  • Warm the skillet to medium heat and add oil
  • Brown the Onions and Garlic in the skillet
  • Add the can of whole tomatoes, tomato paste, and sugar
  • Press the water out of frozen spinach, dice, and add to skillet
  • Add the sliced olives to the skillet
  • Add the Cumin, Harissa, and Smoked Paprika to the skillet
  • Reduce the heat to low, and let the base stew for at least 30 minutes- or until thick and fragrant

Assembly Option 1- In the skillet

  • Warm oven to 350 degrees
  • Create wells in the stew for eggs
  • Crack and drop raw eggs into the wells
  • Sprinkle the top of the stew with Feta Cheese
  • Sprinkle with a pinch of additional Pepper
  • Put the skillet in the oven and cook for approximately 30 to 40 minutes or until the egg whites are firm and the yolk appears fully poached
  • Remove from the oven and serve

Assembly Option 2 - In individualized ramekins

  • Preheat oven to 350 degrees
  • Fill 4-6 ramekins ⅔ full of the tomato base, and create a well in the center of each
  • Put a raw egg in the center of each ramekin
  • Add the feta to the top of each ramekin
  • Add a pinch of pepper to each ramekin
  • Bake for approximately 30 to 40 minutes or until the egg whites are firm and the yolk appears fully poached
  • Pull the ramekins from the oven and serve

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