Shakshuka with Tomato, Spinach & Feta
Ingredients
- 2 tablespoonolive oil
- 1yellow onion
- 3 clovegarlic
- 1 can (14 oz)canned crushed tomatoes
- 2 cupfresh spinach
- ½ cupfeta cheese
- 4eggs
- ·salt
- ·black pepper
- ·red pepper flakes
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat.
- 02
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
- 03
Stir in the minced garlic and cook for 1 minute until fragrant.
- 04
Pour in the canned crushed tomatoes and bring to a gentle simmer. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes. Simmer for 5 minutes.
- 05
Stir in the spinach until wilted, about 2 minutes.
- 06
Create 4 small wells in the tomato sauce and crack an egg into each well. Sprinkle the feta cheese around the eggs.
- 07
Cover the skillet and cook on medium-low heat for 6-8 minutes, until the egg whites are set but the yolks are still slightly runny.
- 08
Taste and adjust seasoning if needed. Serve warm directly from the skillet.
Spice Tips
For a spicier kick, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh lemon juice at the end brightens all the flavors. Dried oregano or a handful of fresh parsley can add herbal depth.