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Spinach and Feta Shakshuka

Name: Spinach and Feta Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 tbsp Olive Oil; 1 medium, chopped Onion; 3 cloves, minced Garlic; 400 g Canned Crushed Tomatoes; 2 cups, packed Spinach; 4 large Eggs; 50 g Feta Cheese; 1 tsp Ground Cumin; 0.5 tsp Paprika

A protein-rich Middle Eastern classic featuring eggs poached in a savory, spiced tomato sauce with fresh spinach and crumbled feta cheese.

Prep 10 minCook 20 minTotal 30 min2 servingseasy

Middle EasternVegetarianHigh-ProteinLow-Carb

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Ingredients

Olive Oil1 tbsp
Onion1 medium, chopped
Garlic3 cloves, minced
Canned Crushed Tomatoes400 g
Spinach2 cups, packed
Eggs4 large
Feta Cheese50 g
Ground Cumin1 tsp
Paprika(optional)0.5 tsp

Instructions

1
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2
Add the minced garlic, cumin, and paprika. Cook for another minute until fragrant.
3
Pour in the crushed tomatoes and bring to a simmer. Let the sauce thicken for about 5 minutes.
4
Stir in the spinach until it wilts into the sauce.
5
Use a spoon to make 4 small wells in the sauce. Crack an egg into each well.
6
Cover the skillet and cook on low heat for 5-8 minutes, or until egg whites are set but yolks remain runny.
7
Remove from heat, sprinkle with crumbled feta cheese, and serve warm.

Nutrition

Estimated, per serving

290kcal

Calories

18g

Protein

12g

Carbs

19g

Fat

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