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Greek Shakshuka with Spinach and Feta

Name: Greek Shakshuka with Spinach and Feta
Total time: 30 min
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 800 g canned diced tomatoes; 1 tsp ground cumin; 1 tsp smoked paprika; 200 g fresh spinach; 6 large eggs; 80 g feta cheese, crumbled; 20 g fresh parsley

30 min 297 kcal per serving Easy

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Ingredients

4 Servings

olive oil2 tbsp
onion, diced1 medium
red bell pepper, diced1 medium
garlic cloves, minced3 cloves
canned diced tomatoes800 g
ground cumin1 tsp
smoked paprika1 tsp
fresh spinach200 g
large eggs6 large eggs
feta cheese, crumbled80 g
fresh parsley20 g

Instructions

1
Heat the olive oil in a large skillet or sauté pan over medium heat.
2
Add the diced onion and red bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened.
3
Add the minced garlic, ground cumin, and smoked paprika. Stir well and cook for 1 minute until fragrant.
4
Pour in the canned diced tomatoes and stir to combine. Bring the mixture to a gentle simmer.
5
Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
6
Add the fresh spinach in batches, stirring until wilted into the tomato sauce.
7
Use a spoon to make 6 small wells in the sauce. Crack one egg into each well.
8
Cover the skillet and cook for 6–9 minutes, or until the egg whites are set and the yolks are cooked to your preference.
9
Sprinkle the crumbled feta cheese over the shakshuka.

Greek Shakshuka with Spinach and Feta

Ingredients

Instructions

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