This cheesy mash-up of shakshuka and spinach and artichoke dip is the ultimate brunch dish.
Serves6 to 8
Prep15 minutes
Cook20 minutes to 25 minutes
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When developing this recipe for spinach and artichoke baked eggs, my original goal was to create a creamy version of shakshuka, a tomato-based stew topped with poached eggs and sometimes feta. Here, I end up combining the two — shakshuka and spinach artichoke dip — to create the ultimate rich and bubbly brunch dish.
Once the skillet comes out of the oven, the baked eggs are finished with a drizzle of a brown butter sauce that’s infused with za’atar, crushed coriander, and Aleppo pepper. It’s inspired by çilbir, a Turkish poached egg and yogurt dish topped with a luxurious spiced butter or oil sauce. The za’atar adds an earthy, herby quality, which perfectly complements the final dish.
These cheesy spinach and artichoke baked eggs are wonderful as part of a brunch spread. The best part? Any leftovers are fantastic for using up in other ways. You can put it in a sandwich, make it into a dip, or throw it into a quesadilla — the limit does not exist!
Credit: Photo: Alex Lepe ; Food Stylist: James Park
How to Make Spinach and Artichoke Baked Eggs
- Prep your ingredients. Grate sharp cheddar cheese and Pecorino Romano or Parmesan cheese. Coarsely chop baby spinach, thinly slice shallots, and chop leaves from fresh bunches of tarragon. Drain marinated artichoke hearts. For the butter sauce, crush coriander seeds and combine with za’atar and Aleppo pepper.
- Make the filling. Sauté shallots in a 12-inch cast iron skillet. Add spinach, artichokes, mascarpone cheese, and half-and-half, stirring to combine. Add tarragon and some of the cheese. Slip the skillet into the oven and broil until bubbling.
- Crack the eggs. Make 8 little wells, then crack 1 egg into each. Sprinkle the top with the remaining cheese. Broil for 4 minutes for runny yolks, or 6 minutes for medium yolks.
- Make the brown butter sauce. Melt unsalted butter in a small saucepan over medium-high heat. Continue to cook until the milk solids begin to brown and butter smells nutty. Turn off the heat and whisk in the spice mixture. Drizzle the butter sauce all over the baked eggs.
This cheesy mash-up of shakshuka and spinach and artichoke dip is the ultimate brunch dish.
Ingredients
For the eggs:
- 8 ounces
sharp cheddar cheese (about 2 cups shredded), preferably white
- 2 ounces
grated Pecorino Romano or Parmesan cheese (about 1 cup)
- 5 ounces
baby spinach (about 5 packed cups)
- 2
medium shallots
- 3
medium bunches fresh tarragon
- 1 (14.5-ounce) can or jar
quartered, marinated artichokes hearts
- 1 tablespoon
olive oil
- 1/2 teaspoon
kosher salt, plus more as needed
- 8 ounces
mascarpone cheese (about 1 cup)
- 1 cup
half-and-half
-
Freshly ground black pepper
- 8
large eggs
-
Flaky salt
For the butter sauce:
- 1 teaspoon
coriander seeds
- 1 tablespoon
- 1 teaspoon
Aleppo pepper or red pepper flakes
- 3 tablespoons
unsalted butter
Serving options:
-
Crusty bread, such as baguette
-
Cooked potatoes
-
Arrange a rack about 4 inches from the broiler element, then heat the broiler to high.
-
Meanwhile, grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups). Finely grate 2 ounces Pecorino Romano or Parmesan cheese on the small holes of the grater (about 1 cup). Place both cheeses in a medium bowl and toss to combine. Coarsely chop 5 ounces baby spinach. Thinly slice 2 medium shallots (about 1 cup). Pick the leaves from 3 medium bunches fresh tarragon and coarsely chop until you have 2 tablespoons; chop more for garnish if desired. Drain 1 (14.5-ounce) jar or can quartered, marinated artichoke hearts.
-
Gently crush 1 teaspoon coriander seeds with the bottom of a pan and place in a small bowl. Add 1 tablespoon za’atar and 1 teaspoon Aleppo or red pepper flakes.
-
Heat 1 tablespoon olive oil in a 12-inch cast iron or broiler-safe skillet over medium-low heat until shimmering. Add the shallots and 1/2 teaspoon kosher salt, and cook until softened, about 4 minutes.
-
Increase the heat to medium-high. Add the spinach and cook until the spinach is wilted and no liquid remains, 2 to 4 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add 8 ounces mascarpone cheese and cook, stirring until fully melted into the spinach mixture. Add 1 cup half-and-half, stir to combine, and simmer for 2 minutes.
-
Turn off the heat. Add the tarragon and 2 cups of the cheese mixture, and stir until combined. Taste and season with more kosher salt and freshly ground black pepper as needed.
-
Transfer the skillet to the oven. Broil until bubbling all over, about 3 minutes. Remove the skillet from the oven. Use a spoon to gently push aside some of the spinach mixture to create a little well, then crack 1 large egg into the well. Repeat until you have cracked 8 large eggs total into the skillet. Sprinkle with the remaining cheese mixture.
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Return the skillet to the oven and broil for 4 minutes for runny yolks, or 6 minutes for medium yolks. Meanwhile, make the sauce. Melt 3 tablespoons unsalted butter into a small saucepan over medium-high heat. Continue to cook until the milk solids begin to brown and butter smells nutty, about 3 minutes. Turn off the heat and while vigorously whisking, add the spice mixture.
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To serve, drizzle the za’atar butter sauce all over the baked eggs and sprinkle with a pinch of flaky salt. Serve immediately with bread, rice, or potatoes.
Recipe Notes
Make ahead: The spinach and artichoke base (without the final sprinkling of cheese) can be made up to 3 days ahead. Refrigerate in an airtight container. When ready to finish, transfer to the cast iron skillet, top with the remaining cheese, and broil until bubbling all over, 6 to 7 minutes. Continue with adding the eggs and doing the final broil.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.