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Shakshuka with Spinach

Vegetarian
Gluten Free
30-Minute Meals
Shakshuka with Spinach
Meal Slot:
Breakfast
Prep Time:
10
minutes
Cook Time:
20
minutes
Calories:
360
Kcal
Protein:
22
g
Carbs:
28
g
Fat:
18
g
Cuisine:
Middle Eastern
Allergens:
Eggs
Serves:
2
Description

Eggs poach gently in a garlicky tomato‑pepper sauce with cumin until just set, then spinach wilts in for a fragrant, comforting skillet.

Ingredients
  • Olive oil 1 tbsp
  • Onion small, diced
  • Red bell pepper 1, diced
  • Garlic 2–3 cloves, minced
  • Crushed tomatoes 1 can (14–15 oz)
  • Smoked paprika 1 tsp
  • Ground cumin 1 tsp
  • Salt/pepper 1/2 tsp or to taste
  • Baby spinach 2 cups
  • Eggs 4 large
  • Feta cheese 2 oz, crumbled
  • Fresh parsley 2 tbsp, chopped
Directions
  1. Heat oil in a skillet over medium. Add onion and bell pepper; cook 4–5 minutes until softened.
  2. Stir in garlic, paprika, and cumin; cook 30 seconds until fragrant.
  3. Add crushed tomatoes, salt, and pepper; simmer 5–7 minutes to slightly thicken.
  4. Stir in spinach until wilted, 30–60 seconds.
  5. Make four small wells; crack one egg into each. Cover and cook 4–6 minutes until whites set and yolks are to your liking.
  6. Sprinkle feta and parsley on top (and red pepper flakes if using). Taste and adjust seasoning; serve immediately.

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