Shakshooka –Indulge in the delightful flavors of Shakshuka with Spinach and Feta, a versatile dish that brings warmth to any table. This flavorful recipe is not just a feast for the palate but also a colorful addition to your brunch spread.
Shakshuka with Spinach and Feta
This hearty dish features poached eggs nestled in a spiced tomato sauce, enriched with fresh spinach and creamy feta cheese. Perfect for gatherings or a cozy weekend brunch, it’s sure to impress!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 ounces) diced tomatoes
- 2 cups fresh spinach
- 4 large eggs
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
- Add the minced garlic, cumin, smoked paprika, and cayenne pepper (if using) to the skillet. Cook for an additional 1-2 minutes until fragrant.
- Stir in the diced tomatoes, including their juices. Season with salt and pepper. Let the mixture simmer for 8-10 minutes, allowing it to thicken slightly.
- Add the fresh spinach and cook until just wilted, about 2 minutes.
- Create four wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
- Sprinkle the crumbled feta cheese over the top and garnish with fresh cilantro or parsley before serving.
Serve the Shakshuka hot, ideally with crusty bread or pita for dipping. This delectable dish is perfect for sharing and makes for an impressive presentation at any brunch gathering. Enjoy the robust flavors and the comforting textures that come together in this delightful recipe!