Shakshuka with Spinach and Feta Cheese
A vibrant and nourishing dish, this Shakshuka with Spinach and Feta Cheese is a Mediterranean-inspired breakfast that combines poached eggs in a savory tomato sauce with the earthy flavors of spinach and the creamy tang of feta. Perfect for a leisurely morning or a hearty dinner, it’s a one-pan delight that's both comforting and healthy.
Equipment
- Large skillet with lid
- Cooking spoon
- Knife
- Cutting board
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced about 1 cup / 150g
- 2 cloves garlic, minced about 1 tsp / 5g
- 1 red bell pepper, chopped about 1 cup / 150g
- 1 can diced tomatoes 14 oz / 400g
- 2 cups fresh spinach 60g
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- Salt and pepper to taste
- 4 large eggs
- 1/2 cup crumbled feta cheese 75g
- Fresh cilantro or parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
- Add the minced garlic and chopped red bell pepper to the skillet, cooking for another 2 minutes until the pepper softens.
- Stir in the diced tomatoes, cumin, paprika, coriander, salt, and pepper. Allow the sauce to simmer for about 5 minutes, or until it begins to reduce slightly.
- Add the fresh spinach to the sauce, stirring until the spinach wilts and is evenly distributed throughout the sauce.
- With the back of a spoon, make four wells in the sauce. Crack an egg into each well.
- Cover the skillet with a lid and cook for about 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
- Sprinkle the crumbled feta cheese over the top of the shakshuka just before serving.
- Garnish with fresh cilantro or parsley and serve hot.
Notes
If you prefer a spicier shakshuka, consider adding a pinch of cayenne pepper or a few slices of jalapeño to the tomato sauce. For a lower-fat version, you can reduce the amount of feta cheese or omit it entirely. This dish is best served immediately but can be stored in the refrigerator and reheated gently on the stove or in the microwave.