2largered bell peppers (capsicum)pith and seeds removed then sliced thinly
2cloves of garlic minced
1heaped tspground cumin
¼teaspooncayenne pepper (optional)
1 x 14ozcan(400g) chopped/diced tomatoes
3 ½cups of100g spinach
Asmall handful offresh coriander (cilantro)just the leaves.
¼teaspoonfreshly cracked black pepper
Heat 1 tablespoon of oil in a skillet or large pan and add the onions and a pinch of salt. Cook for about 20 to 30 minutes over a low to medium until they are soft. They should be golden brown. Stir regularly to avoid burning. Add the sliced peppers and cook for another 10 minutes.
Now add the garlic and the spices, cook for a minute until they release their aromas. Pour in 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.The sauce should be thick.
Now add the spinach, one handful at a time, it will wilt down quickly, stir it through the sauce.
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.Finally, roughly crumble in the feta, larger lumps are better for this dish.
Top with fresh coriander leaves when the eggs are ready.Serve immediately.
Cooking the eggs - If you don't have a lid for your skillet you can use the oven method as per the recipe linked.
Heat - If you like your shakshuka on the spicier side then add a little more cayenne, or serve with hot sauce or dried red chilli flakes.
Freezing and storing - This recipe is best made fresh and I do not recommend freezing this dish.
Nutritional information is approximate and is calculated using an online nutritional tool.
Recipe Inspiration - This recipe is inspired by and very roughly adapted from this recipe.