Shakshuka with Spinach
Make this easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion large, chopped
- 3 cloves garlic chopped
- 1 red bell pepper chopped
- 1 tsp smoked paprika
- 1 tsp cumin ground
- 1 tsp coriander ground
- ¼ tsp red pepper flakes
- 1 tsp salt
- 1 tsp honey
- 400 g chopped tomatoes
- 4 cups salad spinach chopped
- 4 eggs large
- ½ cup fresh flat-leaf parsley chopped
- 50 g feta cheese optional
Instructions
- Drizzle the olive oil in a large pan and place over medium-high heat for a few seconds. Add the onions and stir until they start to sizzle. Reduce the heat to medium-low and sauté for about 5 minutes.
- Add the garlic and peppers and sauté for 5 minutes longer to soften the peppers.
- Add the paprika, cumin, coriander, red pepper flakes, salt and honey and stir, then stir in the chopped tomatoes.
- Bring to a boil, then reduce to a simmer and cook until thick, about 5 minutes. Stir in the spinach and cook until just wilted.
- Using the back of a spoon, make 6 indentations in the sauce for the eggs. Crack each egg into a cup and then pour carefully into the indentations.
- Cover the pan and cook for about 8 minutes, until the whites of the eggs are set. Test by poking the whites with a paring knife. If you like your egg yolks firmer, cook longer.
- When eggs are done to your liking, sprinkle with parsley and feta, if desired.