Spinach and Feta Shakshuka: A Flavorful Mediterranean Breakfast Delight

Shakshuka with Spinach & Feta Cheese Recipe

Shakshuka, a comforting dish with Middle Eastern and North African roots, gets a fresh twist in this variation by adding nutrient-packed spinach and tangy feta cheese. This dish is perfect for a hearty breakfast, a light lunch, or even a cozy dinner. The robust flavors of tomatoes, warm spices, and the richness of eggs make this shakshuka a satisfying and flavorful meal. It pairs wonderfully with couscous or steamed millet, and a slice of Rustic Rosemary Garlic Zucchini Bread, making it a complete meal.

Ingredients

Preparation Time

15 minutes

Cooking Time

40 minutes

Total Time

55 minutes

Servings

4 servings

Cuisine

African

Course

World Breakfast

Diet

Eggetarian

Instructions

1. Prepare the Ingredients
   Start by getting all your ingredients ready. Have the homemade tomato puree ready, and blanch and roughly chop the tomatoes. This will ensure the cooking process flows smoothly.

2. Preheat the Oven
   Preheat your oven to 180°C (350°F). This is the temperature at which the shakshuka will bake and the eggs will cook perfectly.

3. Sauté Vegetables
   Heat the extra virgin olive oil in a large, preferably cast iron, pan over medium heat. Add the finely chopped onions, garlic, and red bell peppers to the pan. Sauté for about 5-7 minutes, or until the vegetables become soft and tender.

4. Add Jalapenos and Spinach
   Once the vegetables are softened, stir in the chopped pickled jalapenos and spinach. Cook for an additional 2-3 minutes until the spinach wilts down and reduces in volume.

5. Cook the Tomato Sauce
   Stir in the tomato puree along with the roughly chopped blanched tomatoes, bay leaf, salt, sugar, red chilli powder (or roasted paprika), and cumin powder. Let this mixture simmer for 5 to 10 minutes, allowing the spicy tomato sauce to thicken slightly.

6. Incorporate the Feta Cheese
   Once the tomato sauce has thickened, stir in the feta cheese. Give it a taste and adjust the seasoning if needed. Remember that feta is salty, so be cautious while adding additional salt.

7. Prepare the Eggs
   Make four small wells in the sauce with the back of a spoon. Crack an egg into each well, ensuring they are evenly spaced out. The eggs will cook directly in the tomato sauce, absorbing all its delicious flavors.

8. Bake the Shakshuka
   Transfer the skillet to the preheated oven and bake for about 5 to 7 minutes, or until the eggs are set but still slightly runny on top. The eggs should cook through without becoming too firm, giving you that perfect soft, creamy texture.

9. Garnish and Serve
   Once baked, remove the shakshuka from the oven. Sprinkle the fresh coriander leaves over the top for a burst of freshness. Serve immediately with a hot sauce on the side for those who like a little extra spice.

10. Serve with Sides
    Serve your Shakshuka with Spinach and Feta Cheese alongside whole grains like couscous or a steamed millet for a wholesome meal. For an added treat, enjoy it with a slice of Rustic Rosemary Garlic Zucchini Bread, making it a complete breakfast or light dinner.

Tips for the Best Shakshuka:

• Spice Level: You can adjust the heat by adding more or fewer pickled jalapenos or adjusting the amount of red chili powder.
• Feta Cheese: If you prefer a creamier texture, you can crumble the feta into smaller pieces before adding it to the sauce.
• Eggs: The key to perfect eggs in shakshuka is to not overcook them. For runny yolks, check the eggs after about 5 minutes of baking.

Shakshuka with Spinach and Feta Cheese brings together the perfect balance of savory, spicy, and creamy textures in one delicious dish. Whether you’re serving it for breakfast, brunch, or dinner, it’s a nourishing and satisfying meal that’s sure to become a family favorite. Enjoy the medley of flavors and textures with every bite!