Shakshuka with Feta and Spinach
Experience the best of both worlds with our Shakshuka twist! Eggs poached in a spicy tomato and red pepper sauce get a Mediterranean touch with the addition of fresh spinach and creamy feta cheese. Perfect for a unique and hearty breakfast or brunch.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 1 tsp paprike
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1 can (28oz) crushed tomatoes
- 2 cups fresh spinach leaves
- 6-8 large eggs
- 1/2 cup feta cheese
- salt & pepper to taste
- fresh cilantro chopped (to garnish)
Instructions
- Heat olive oil in a large, deep skillet or cast-iron pan over medium heat.
- Add the chopped onion and red bell pepper and sauté for about 5 minutes, until they begin to soften.
- Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and simmer for 10-15 minutes until the sauce thickens. Season with salt and pepper to taste.
- Add the fresh spinach to the sauce, allowing it to wilt and mix in.
- Create small wells in the sauce and crack the eggs into these wells. Cover the pan and cook for about 5-7 minutes, or until the egg whites are set, but the yolks are still runny.
- Sprinkle the crumbled feta cheese over the top. Garnish with chopped fresh cilantro.
- Serve the Shakshuka directly from the pan with some crusty bread for dipping.