Spinach and Feta Shakshuka
Eggs poached in a delicious spinach, tomato, and pepper sauce with creamy feta, perfect for a flavorful meal.
10 min
Prep
25 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
20g carbs
19g fat
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 onion
- 1 red bell pepper
- 3 cloves garlic
- 800 grams canned crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- salt — to taste
- black pepper — to taste
- 200 grams fresh spinach
- 8 eggs
- 150 grams feta cheese
Instructions
- 1
Finely chop the onion and red bell pepper and mince the garlic.
- 2
Heat olive oil in a large pan over medium heat. Add onion and red bell pepper, sautéing for about 5 minutes until softened.
- 3
Add minced garlic, cumin, paprika, and coriander; sauté for another minute until fragrant.
- 4
Pour in the canned crushed tomatoes, season with salt and black pepper, and bring to a simmer.
- 5
Lower the heat and let the sauce simmer for 10 minutes, stirring occasionally.
- 6
Add the fresh spinach, allowing it to wilt into the sauce.
- 7
Create small wells in the sauce and crack an egg into each well.
- 8
Cover the pan and let the eggs poach in the simmering sauce for about 8 minutes, or until the whites are set and the yolks are still runny.
- 9
Crumble feta cheese over the top and let it melt slightly before serving.
Cook it this week.
NeatEat plans Spinach and Feta Shakshuka — and the rest of your week — around your budget, groceries included.