What's the best way to bake your eggs? Prepare Shakshuka with Spinach and Feta! You can eat this Middle East recipe for breakfast, lunch, and dinner. A flavorful tomato sauce with poached eggs, creamy feta, and healthy spinach. Eat it with some bread, which you use to dip into the eggs (it's the best, I promise).
Shaksuka with Spinach and Feta
Shakshuka is an Arabic word that means mixture. It's a popular Middle Eastern Baked Eggs dish. And it always consists of eggs that you poach in a spicy tomato sauce. And you can add almost everything to it, from minced lamb to feta cheese.
You can prepare it on the stove (or baked in the oven, or a tagine (authentic). And you eat it for breakfast, lunch, or dinner with pieces of bread that you dip in this delicious dish. This is a recipe that is This shakshuka consists of a rich combination of a thick savory tomato sauce.You have soft poached eggs, creamy feta, and healthy spinach in that sauce.When served, take a piece of bread and dip it into the eggs.It's so delicious!
What do you need for Feta and Spinach Shakshuka?
To prepare this Shakshuka with Feta and Spinach, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Onion, garlic, and red pepper - the base of the tomato sauce.
- Cumin, paprika, cayenne, salt, and pepper - spice the tomato sauce.
- Peeled tomatoes - Use peeled tomatoes; they give the sauce some structure. And, of course, a delicious tomato flavor. By cooking the tomatoes, they fall apart.
- Spinach - it may look like a lot of spinach, but when warmed in the sauce, it wilts for about 80%. You could also use baby spinach.
- Feta - Use Greek Feta which is hard and salty. It melts when warming the Shakshuka and makes it creamier.
- Eggs - by breaking the eggs into the warm sauce and heating them, the eggs will poach into the sauce. Don't overcook them!
How do you make this easy Stovetop Shakshuka?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Heat the oil in the skillet and bake the onion until it's translucent. Add the pepper and garlic and stir-fry for 30 seconds. Sprinkle cumin, paprika, salt, pepper, and cayenne in the frying pan and mix.
- Add the sieved tomatoes and bring to a boil. Let it simmer for 10 minutes. The sauce will thicken a bit.
- Take the spinach and put it in the skillet, bit by bit, and let it wilt until all spinach is added. Crumble the feta on top and mix.
- Make indentations in the Shakshuka sauce, crack an egg, and put it in the hole. I always use a small bowl to crack my eggs before adding them. So I know that my eggs are good before adding them to the dish. Next, put a lid on the frying pan and simmer for another 3 minutes until the eggs are poached. Garnish with parsley and serve with some bread.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
The Best Shakshuka with Spinach and Feta in Easy Steps
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Equipment
Ingredients
3 tablespoon olive oil extra virgin
½ onion sliced finely
½ red chili pepper deseeded sliced finely
3 cloves garlic squeeze
1 teaspoon ground cumin ground- 1 teaspoon sweet paprika powder
- ⅛ teaspoon cayenne pepper ground
¾ teaspoon salt
¼ teaspoon ground black pepper- 1 ½ cups peeled tomatoes
- 7 oz. Spinach washed
- 5 oz. feta
4 Eggs size L- ½ oz. Parsley
Serving
- Bread like naan bread for dipping
Instructions
- Heat the oil in the pan and fry half an onion until translucent.3 tablespoon olive oil, ½ onion
- Add half of a finely chopped pepper without seeds and 3 crushed garlic cloves and stir-fry for 30 seconds.½ red chili pepper, 3 cloves garlic
- Spoon cumin, sweet paprika, salt, cayenne pepper, and black pepper into the pan and mix with the onion mixture.1 teaspoon ground cumin, 1 teaspoon sweet paprika powder, ⅛ teaspoon cayenne pepper ground, ¾ teaspoon salt, ¼ teaspoon ground black pepper
- Add the tomatoes and bring to a boil.1 ½ cups peeled tomatoes
- Lower the heat and let it simmer for 10 minutes. The sauce will thicken as it cooks, and the tomatoes will fall apart.
- Add the spinach to the sauce.7 oz. Spinach
- Crumble the feta over the pan and stir it through the Shakshuka.5 oz. feta
- Make indentations in the sauce and crack an egg in the hole.4 Eggs
- Repeat for the other eggs (spread the eggs over the sauce). Season the eggs with salt and pepper.
- Place a lid on the skillet and heat for 3 minutes until the eggs are poached.
- Garnish with parsley (optional) and serve with bread (also optional).½ oz. Parsley, Bread
Notes
- It's important to bake your eggs right. This recipe uses the stovetop and a skillet with a lid. You could also simmer the Shakshuka until the eggs are right if you don't have a cover.
- Suppose you want to bake it in the oven. Put the tomato sauce with feta and spinach in a baking dish, add the eggs and bake for 8 minutes at 350 °F (180 °C) in the oven.
- TIP: I always use a small bowl to crack my eggs before adding them. So I know that my eggs are good before adding them to the dish.
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