Shakshuka is traditionally a north African breakfast dish and there are many variations out there. I would love to tell you that I came across this dish on my travels to somewhere exotic but alas that is not the case. So I came across this dish on Pinterest, yep, I had been looking for baked egg recipes and found Shakuska. It’s warming spices and tasty tomato and pepper sauce give you that lovely warm feeling you get when you have soup on a cold day. Now I know Shakshuka is traditionally a breakfast dish but we tend to have it for lunch or for a light dinner served with some really good sourdough bread, you will definitely need some good crusty style bread for mopping up that sauce and for dipping in those eggs 😉
Wouldn’t you know, the minute the kids get their holidays from school the weather takes a turn for the worse! I guess you could call it a typical British Summer now, gone are the high temperatures and cloud-free days, in are the torrential downpours and grey skies, we even had the heating on here a couple of times. Sigh. So no one in our house is in form for salads, we need some food that is going to warm us up a little.
This Shakshuka with Spinach and Feta is:
High in Protein
High in Vitamin C
High in Vitamin A
Shakshuka with Spinach and Feta
- 1 tbsp extra virgin olive oil
- 1 large white onion, halved and thinly sliced
- 1 large red bell pepper, pith and seeds removed then chopped
- 2 cloves of garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne Pepper (optional)
- 1 can of chopped tomatoes
- 100 g spinach leaves, washed
- 75 g feta
- 4 large free range eggs
- A small handful of fresh coriander
- 1/4 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- Heat 1 tablespoon of oil in a skillet or large pan and add the onions, cook them for about 10 minutes until they are soft, then add the pepper and cook for another 10 minutes.
- Add the garlic and cook for 1 minute, then add the spices, stir them in and then add the tomatoes. I usually add a little water to the tin, give it a swirl around add to the pan. Add a pinch of sea salt and some freshly ground black pepper. Cook for about 10 minutes, stirring occasionally.
- Now add the spinach, one handful at a time, it will wilt down quickly, stir it in well and then roughly crumble in the feta, larger lumps are better for this dish.
- Make 4 wells in the sauce and gently crack in one egg in each well, cover with a lid and cook for about 5 - 7 minutes, depending on how you like your eggs.
- Top with fresh coriander leaves when it is ready to serve.
This Shakshuka with Spinach and Feta is adapted from this recipe.
If you don't have a lid for your skillet you can use the oven method as per the recipe linked.
- If you like your food hotter just add a little more cayenne, or serve with hot sauce.
More tasty breakfast recipes for the weekend:
- Sweet Potato Hash with Eggs and kale
- Roast Asparagus, Parma Ham and Poached Egg
- Irish Potato Cakes
- Breakfast Bagels
- Mushrooms on Toast