Made with AI
Greek Shakshuka with Spinach and Feta
Ingredients
- 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.
- 10
Remove from the heat and garnish with fresh parsley.
- 11
Serve warm directly from the skillet, ideally with crusty bread or pita.
