This Egyptian spinach with tomato sauce is made with fresh spinach leaves, tomatoes, onions, garlic, and cilantro. This recipe is vegan, gluten-free, and packed full of vegetables.
Just to keep the record straight, this recipe isn't molokhia, which is sometimes called Egyptian spinach.
The tomato sauce, also known as Egyptian magic red sauce, is the sauce base for this recipe. It's freezer-friendly and easy to make.
- Spinach: Full-leaf adult spinach is the best option for spinach in this recipe. It looks like the image below. The entire spinach leaf including the stems will be chopped finely for this recipe.
- Tomatoes: Any type of red tomato will work for this recipe from Roma tomatoes, beefsteak tomatoes, tomato on the vine, and grape tomatoes (for a sweeter tomato sauce).
- Onion: White onion, yellow onion, red onion, or sweet onions are the best option.
- Cilantro (Coriander): Fresh cilantro, or coriander, is needed for this recipe.
- Garlic: I prefer fresh garlic whenever possible.
- Broth: You can use any type of broth. Duck broth, chicken broth, vegetable broth, or oxtail broth are all great options. Additionally, you can use water and a bouillon cube, which is what I did. This recipe is vegan if using a vegetable broth.
- Spices: Ground coriander, salt, and pepper are the spices used for this recipe.
How To Make Egyptian Spinach
Prepare the ingredients. Blend the onions and garlic in a food processor.
Blend the tomatoes in a blender and strain.
Wash and chop the spinach very finely. Wash and chop the cilantro.
Make the rice. Lebanese vermicelli rice in an instant pot is a good side. Or, make steamed Calrose rice on the stovetop.
Make the tomato sauce. Sautee the onion and garlic mixture in a little olive oil for around 5 minutes.
Add the strained tomatoes, salt, pepper, and sugar. Cook on medium-high heat for about 10 minutes covered.
Add the chopped spinach. Cook for another 10 minutes covered while continuing to stir every few minutes. Add the chopped cilantro and ground coriander and cook for another 2 to 3 minutes.
Tips and Variations
Try to use full-leaf spinach instead of baby spinach leaves. Adult spinach is more fibrous than baby spinach making this recipe less mushy. For the right texture, I wouldn't recommend using baby spinach. However, if the texture is not an issue for you, then baby spinach is an option.
Wash the spinach well. For some reason, my spinach is always super sandy. I have to wash and re-wash the spinach in a large bowl (or sink) about 4 or 5 times until the water is clear.
Chop the spinach finely. Chop the spinach leaf and stem all together very finely. Add the chopped spinach to a strainer.
Serve with rice. Egyptian spinach is best with a side of steamed rice. I prefer Calrose rice, which is medium-grain rice. However, it's completely possible to eat this recipe as is, it's that good!
Keep the spinach in an airtight container in the fridge for up to 4 or 5 days. Freeze this spinach dish without rice for up to 3 months.
Leafy Greens Recipes
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Egyptian Spinach With Tomato Sauce
- 2¼ lbs fresh spinach leaves
- 10 small tomatoes or 9 medium tomatoes
- 2 large onions or 3 medium onions
- 1 bunch of cilantro coriander
- 9 cloves garlic
- 3 cups broth any type or 3 cups water with a bouillon cube
- 1 tablespoon ground coriander
- 2 tablespoon olive oil
- 1 teaspoon sugar
- salt and pepper to taste
Prepare The Ingredients
- Blend the onions and garlic in a food processor.
- Blend the tomatoes in a blender and strain.
- Wash the spinach leaves very well. Continue to wash the spinach until the water is sand-free. It might take 4 or 5 washes to completely remove the sand.
- Cut off the base of the spinach leaves and discard. Chop the spinach leave very finely and add to a strainer.
- Wash and finely chop the cilantro (coriander).
Make the Tomato Sauce
- In a large stovetop pot on medium-high heat, add 2 tablespoon of olive oil. Add the blended onions and garlic. Sautee until the onion mixture starts to turn golden (about 5 minutes).
- Add the strained blended tomato mixture. Add the ground salt, pepper, and sugar. Cook for 10 to 15 minutes on medium-high heat covered.
Make The Egyptian Spinach
- Add the chopped spinach and broth to the tomato sauce. Cover the pot and cook on medium-high heat for 10 to 15 minutes, stirring frequently.
- Add the chopped cilantro and ground coriander. Cook for another 2 to 3 minutes, then remove from the stove.
- Serve with rice.
- Use vegetable broth for the vegan version of this recipe.
- The nutrition information doesn't include rice.