Spinach and feta shakshuka
Eggs poached in a spiced tomato sauce with salty feta – best eaten straight from the pan with bread.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4 people
- Vegetarian
Ingredients
Quantities adjust to the number of servings.
- Olive oil2 tbsp
- Onion1
- Pepper (red or yellow)2
- Garlic2 cloves
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Chilli flakes (to taste)to taste
- Tinned chopped tomatoes (400 g)2
- Baby spinach75 g
- Eggs6
- Feta100 g
- Saltto taste
- Bread4 slices
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
In a wide pan with a lid, cook the chopped onion and sliced peppers in the olive oil over a medium heat for 6–7 minutes until soft.
Add the crushed garlic, cumin, paprika and chilli and stir for 30 seconds until fragrant.
Pour in the chopped tomatoes, season with salt and simmer for 8–10 minutes until thickened. Stir in the spinach and let it wilt.
Make six hollows in the sauce with a spoon and crack an egg into each. Cover and cook over a low heat for 5–7 minutes, until the whites are set but the yolks are still runny.
Crumble the feta over the top and bring the pan to the table with toasted bread.