Shakshuka with Feta (RECIPE)

Shakshuka with Feta (RECIPE)

Ingredients

• 1 tablespoon extra virgin 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 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• 1 x 14oz can (400g) chopped/diced tomatoes
• 3 ½ cups of 100g spinach
• 75 g feta
• 4 large free-range eggs
• A small handful of fresh coriander (cilantro) just the leaves.
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

• 1. 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.

• 2. 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.

• 3. Now add the spinach, one handful at a time, it will wilt down quickly, stir it through the sauce.

• 4. 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.

• 5. Finally, roughly crumble in the feta, larger lumps are better for this dish.

• 6. Top with fresh coriander leaves when the eggs are ready.
  Serve immediately.

Enjoy!!

Servings : 4 
Ready in : 50 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 212kcal

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