Shakshuka with Feta and Spinach
Warming and satisfying this shakshuka is perfect for a tasty brunch or light dinner. The whole family will love this.
- 1 tbsp olive oil
- 1 large white onion halved and thinly sliced thinly
- 2 large red bell peppers (capsicum) pith and seeds removed then sliced thinly
- 2 cloves of garlic minced
- 1 heaped tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 x 14oz can (400g) chopped/diced tomatoes
- 3 1/2 cups of 100g spinach
- 75 g feta
- 4 large free-range eggs
- A small handful of fresh coriander (cilantro) just the leaves.
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 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.
Calories: 212kcal | Carbohydrates: 12.5g | Protein: 12g | Fat: 13g | Saturated Fat: 4.9g | Cholesterol: 203mg | Sodium: 427mg | Potassium: 439mg | Fiber: 2.5g | Sugar: 4.6g | Calcium: 174mg | Iron: 3mg