Preheat and prep: Set your oven to 400°F (200°C) if you’ll finish the eggs under the broiler/oven. This short blast of dry heat quickly sets the egg whites while leaving yolks slightly jammy — the classic shakshuka texture. Gather ingredients so everything goes quickly once the pan is hot.

Warm the skillet and oil: Heat a 8–10-inch ovenproof skillet over medium heat and add 1 tbsp olive oil. Warm oil until it just shimmers — this signals the fat is hot enough to gently cook aromatics without burning. Using an ovenproof skillet lets you transfer the whole pan to the oven for a seamless bake.

Sweat the onion: Add the finely chopped 1/4 small onion and a pinch of salt. Cook 2–3 minutes, stirring occasionally, until the onion is soft and translucent. Sweating at moderate heat (rather than browning) releases the onion’s sweetness and creates a mellower base for the tomato sauce.

Add garlic and paprika to bloom the spice: Stir in the minced garlic and 1 tsp smoked paprika and cook 20–30 seconds until fragrant. Toasting the paprika briefly in oil unlocks its smoky aroma; garlic needs just a few seconds so it softens without turning bitter.

Build the tomato sauce: Pour in 1/2 cup (120 g) crushed tomatoes and bring to a gentle simmer. Use the back of your spoon to break up any larger pieces. Simmer 3–4 minutes until the sauce reduces slightly and concentrates in flavor — this prevents a watery sauce that would make eggs take longer to set.

Season and fold in spinach: Stir in the 1/2 cup (25 g) baby spinach and cook 30–45 seconds until wilted. Season the sauce with salt and freshly ground black pepper to taste. Wilted spinach melts into the sauce, adding color, nutrients and a mild vegetal counterpoint to the acidic tomatoes.

Make wells and add eggs: Use a spoon to make two small wells in the sauce and gently crack one egg into each well. Spoon a little sauce over the egg whites to keep them covered (this helps the whites set evenly). Reducing direct heat before adding eggs prevents frantic bubbling that can break yolks or overcook the underside.

Skillet-bake the eggs: Transfer the skillet to the preheated oven (or place under a hot broiler) and bake 5–7 minutes for slightly runny yolks or 8–10 minutes for firmer yolks. The oven’s even heat sets the whites quickly without drying the yolks; watch closely because ovens and broilers vary in intensity.

Finish with feta and parsley: Remove skillet from the oven, sprinkle the 20 g crumbled feta evenly over the eggs and sauce, and scatter 1 tbsp chopped parsley. The feta adds salty, creamy contrast while the parsley brings a fresh lift — add the cheese after baking so it keeps texture and doesn’t melt into the sauce completely.

Serve immediately: Season with a final pinch of salt and freshly ground pepper if needed. Serve straight from the skillet with crusty bread, pita, or warm flatbread for dipping — the hot skillet keeps the dish theatrical and communal.