Shakshuka with Spinach and Feta
Shakshuka with Spinach and Feta is a vibrant twist on the classic North African and Middle Eastern dish. Traditionally made with poached eggs in a spiced tomato and pepper sauce, this variation adds earthy spinach and tangy feta cheese, making it even more nutritious and flavorful. It’s the perfect one-pan meal—hearty enough for dinner, yet light enough for a satisfying brunch.
Shakshuka with Spinach and Feta
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (400g) crushed tomatoes
- 2 cups fresh spinach (or frozen, thawed and drained)
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ÂĽ teaspoon chili flakes (optional)
- Salt and pepper to taste
- 4–6 eggs
- ½ cup crumbled feta cheese
- Fresh parsley or cilantro for garnish
Shakshuka with Spinach and Feta
Preparation Method:
- Heat olive oil in a large pot over medium heat. Sauté onion and bell pepper until soft, about 5–7 minutes.
- Add garlic, paprika, cumin, and chili flakes. Cook for 1 minute until fragrant.
- Mix crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until thickened.
- Add spinach and cook until wilted (or heated through if using frozen).
- Make small wells in the sauce and crack in the eggs. Cover and cook for 5–7 minutes, or until whites are set and yolks are still runny (or to your preference).
- Sprinkle with feta and fresh herbs before serving.
Serve hot with warm pita or crusty bread to scoop up the rich, savory sauce. This shakshuka is nourishing, colorful, and full of bold Mediterranean flavor!
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