Israeli Shakshuka with Feta and Spinach
This Israeli Shakshuka with Feta and Spinach is a flavorful and nutritious dish that combines poached eggs in a hearty tomato sauce with the richness of feta cheese and the freshness of spinach.
Equipment
- Large skillet with lid
- Cutting board
- Knife
- Measuring spoons
- Can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced about 150g
- 1 red bell pepper, seeded and diced about 150g
- 2 cloves garlic, minced about 10g
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional, adjust to taste
- 1 can diced tomatoes 14 oz or 400g
- Salt and pepper to taste
- 2 cups fresh spinach, roughly chopped
- 4 large eggs
- 1/2 cup feta cheese, crumbled
- Fresh parsley or cilantro for garnish optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until the vegetables soften and become translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, paprika, and cayenne pepper, and cook for another minute until the spices are fragrant.
- Pour the canned diced tomatoes into the skillet, along with their juices. Season with salt and pepper. Let the sauce simmer for about 10 minutes, or until it thickens slightly.
- Add the chopped spinach to the skillet, stirring it into the tomato sauce until it wilts, about 2-3 minutes.
- 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 until the eggs are done to your liking, about 5-7 minutes for soft yolks.
- Sprinkle crumbled feta cheese over the shakshuka. Cover for another minute to warm the cheese. Garnish with chopped parsley or cilantro if desired. Serve hot, directly from the skillet.
Notes
For a dairy-free version, omit the feta cheese or substitute with a dairy-free alternative.
Adjust the level of spices to suit your taste preferences, especially the cayenne pepper if you prefer less heat.
Shakshuka is traditionally served with bread for dipping, but for a low-carb option, enjoy it on its own or with a side salad.
Leftovers can be stored in the refrigerator and gently reheated, though the eggs are best enjoyed freshly cooked.