Shakshuka with Spinach & Feta

A delicious combination of peppers, tomatoes, spinach, and feta topped with perfectly poached eggs!

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Rich and delicious shakshuka with spinach and feta is an easy breakfast, lunch, or dinner. I love peppers and tomatoes together. It’s a combination made in heaven, and my shakshuka recipe brings them together for a healthy and delicious meal. The sauce is thick and hearty, and the spinach melts right in your mouth. The feta adds bites of creaminess, and the poached egg on top is soft and runny. You’re going to love it!

You’ll make this a favorite

• Rich and slightly spicy spinach tomato sauce
• Creamy feta
• Perfectly poached eggs
• Easy, rich, and delicious shakshuka with spinach for any time of the day!

Easy ingredients

• Onion –finely chopped or 5-6 scallions thinly sliced
• Olive oil –try the new olive oil in our shop that’s straight from Crete!
• Garlic cloves –grated or minced
• Crushed tomatoes –really good quality because it’s the main ingredient
• Roasted red peppers -chopped
• Salt
• Freshly ground black pepper
• Honey
• Thyme or oregano
• Spinach leaves
• Eggs
• Feta cheese or cubed halloumi
• Garnish: sliced scallions and/or parsley

How to make Shakshuka with Spinach and Feta

1. Cook the onions in the oil with a pinch of salt over medium heat until soft and golden -about 8 minutes.
2. Add the garlic and warm through until fragrant—about 30 seconds.
3. Add tomatoes, roasted red pepper, and seasonings and cook over medium heat for about 15 minutes or until thick.
4. Mash the tomatoes and peppers with a wooden spatula to help break them up.
5. Next, stir in the spinach in a few batches until wilted.
6. Adjust the seasoning if needed before adding the thyme or oregano.
7. Then, make wells in the sauce and carefully crack the eggs into each well.
8. Season lightly with salt and add the feta cheese around the eggs.
9. Cover the pan with a lid and cook for about 5 minutes or until the whites of the eggs have set.
10. Garnish with parsley or scallions and serve!

Shakshuka for one

This shakshuka recipe feeds about five or six people, but it’s the perfect amount to cook for meal prepping just for you. Once the sauce has cooled, you can put it in an air-tight container and store in the refrigerator. It will stay fresh for up to a week! Each morning, add some sauce to a small saucepan for a single serving. Shakshuka with spinach and feta every day of the week!

Shakshuka in a hurry

I know shakshuka doesn’t take long to cook, but if you’re in a hurry, you can use chunky pasta or marinara sauce with a bit of harissa sauce. It will give you most of everything you need for the sauce, and just let it cook down a few minutes to thicken. You’ll be able to skip the first five steps of the recipe and go straight to adding the spinach to wilt. You’ll have a similar tasting sauce even though it won’t be as good as my recipe. I’m not biased!

Serving

I like to serve my shakshuka in a bowl with the egg yolks as runny as possible and the egg whites completely set. You can garnish it with sliced scallions or parsley to add a bit of freshness. The best thing to serve shakshuka with is toasted pita bread or rustic homemade Italian bread. No matter what type of bread you use, you want something that’s going to soak up all of the delicious sauce. I know you’ll enjoy this as much as I do. Kali Orexi!

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Shakshuka with Spinach & Feta

Yield: Serves 3

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Ingredients

• 1 small onion, finely chopped or 5-6 scallions thinly sliced
• 3-4 tablespoons olive oil
• 2 garlic cloves, grated
• 15 oz crushed tomatoes
• 2 roasted red peppers, chopped
• salt, to taste
• freshly ground black pepper, to taste
• 1 teaspoon honey
• 1 teaspoon thyme or oregano
• 4-5 oz spinach leaves
• 4-6 eggs
• 4-5 oz feta cheese or halloumi, cubed
• Garnish: sliced scallions and/or parsley

Instructions

1. Cook the onions in the oil with a pinch of salt over medium heat until soft and golden. About 8 minutes.
2. Add the garlic and warm through until fragrant. About 30 seconds.
3. Add tomatoes, roasted red pepper, and seasonings and cook over medium heat until thick. About 15 minutes. Mash the tomatoes and peppers with a wooden spatula.
4. Add the spinach in a few batches until wilted. Stir and taste the sauce. Adjust the seasoning if needed. Add the thyme or oregano.
5. Make wells in the sauce and carefullu crack the eggs into each well. Season lightly with salt and add the feta cheese around the eggs.
6. Cover the pan with a lid and cook for about 5 minutes or until the whites have set.
7. Garnish with parsley or scallions and serve with toasted bread.
8. Kali Orexi!

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