Description
A delicious twist on the classic Middle Eastern shakshuka, packed with protein-rich eggs, vibrant spinach, and creamy feta cheese.
Ingredients
Scale
- 4 large eggs
- 1 cup fresh spinach
- 1/2 cup crumbled feta cheese
- 1 can of diced tomatoes
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes.
- Stir in the minced garlic, cumin, and paprika, cooking for an additional minute until fragrant.
- Add the diced tomatoes (with juice) to the skillet and bring to a gentle simmer. Let it cook for about 5 minutes.
- Stir in the fresh spinach and watch it wilt into the sauce, about 1-2 minutes.
- Make small wells in the mixture and carefully crack an egg into each well.
- Sprinkle crumbled feta on top of the eggs and cover. Cook until the eggs are set to your liking, roughly 5-7 minutes.
- Season with salt and pepper to taste, and serve warm.
Notes
Serve with crusty bread or pita for dipping. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 370mg