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Shakshuka with Feta and Spinach

Print Recipe
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Ingredients (serves 4)
  • 2–3 tbsp olive oil
  • 1 large onion, thinly sliced
  • 3–4 garlic cloves, thinly sliced or minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/2–1 tsp red pepper flakes to taste
  • 1 can (28 oz) crushed or diced tomatoes
  • 1 tsp sugar or a splash of balsamic optional, for acidity balance
  • 8 oz fresh spinach baby or chopped regular
  • 4–8 large eggs 1–2 per person, IMO 2 per person wins
  • 4–6 oz feta, crumbled
  • Salt and black pepper
  • Fresh parsley or dill, chopped optional but delightful

Method
 

  1. Warm olive oil in a large skillet (12-inch) over medium heat. Add onion with a good pinch of salt. Cook 6–8 minutes, stirring, until soft and lightly golden.
  2. Add garlic, oregano, cumin, cinnamon, and red pepper flakes. Stir 30–45 seconds until fragrant. If it looks dry, splash in a bit more oil.
  3. Pour in tomatoes. Add sugar or balsamic if your tomatoes taste sharp. Simmer 8–10 minutes, stirring, until thickened. Taste and season with salt and pepper.
  4. Fold in spinach by handfuls until wilted, 1–2 minutes. Stir in half the feta.
  5. Use a spoon to make small wells. Crack an egg into each. Sprinkle with salt and pepper. Cover and cook 6–9 minutes over medium-low, until whites set and yolks stay jammy. Adjust time for firmer yolks.
  6. Top with remaining feta and herbs. Drizzle with a little olive oil. Serve right from the pan. Boom.