Mediterranean Shakshuka with Spinach & Feta
Ingredients
- —4 eggs
- —250 g diced tomatoes
- —1 red bell pepper
- —75 g fresh spinach
- —60 g feta
- —1 small red onion
- —1 clove garlic
- —1 tsp smoked paprika
- —½ tsp cumin
- —1 tbsp extra virgin olive oil
- —Fresh parsley
- —Sea salt
- —Freshly ground black pepper
Instructions
A small pan full of spicy tomato, roasted bell pepper, and fresh spinach, where the eggs slowly cook. Finished with creamy feta, fresh herbs, and a hint of lemon. Rich in protein, lots of vegetables, and a breakfast you’ll want to sit down for on the weekend.
Sauté the onion and garlic in olive oil.
Add the bell pepper and cook for 5 minutes.
Stir in the diced tomatoes, cumin, and smoked paprika, and let simmer gently for 8 minutes.
Add the spinach until just wilted.
Create four wells and crack an egg into each well.
Cover the pan and let the eggs cook for 5 to 7 minutes.
Crumble the feta over the top and finish with fresh parsley and black pepper.
Serving Tip
Delicious with a wedge of lemon for extra freshness.
Storage Tip
You can make the sauce a day in advance. Add the eggs just before serving.