Greek Feta and Spinach Shakshuka

Type: Breakfast · Cook time: 30 minutes

Created by Anonymous Chef

An aromatic twist on traditional shakshuka with poached eggs nestled in a zesty tomato and green bell pepper sauce, enriched with crumbled feta and fresh spinach. Served with warm pita bread for a delightful dipping experience.

Ingredients:

• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Green bell pepper
• 1 15-ounce can Canned diced tomatoes
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 cups Fresh spinach
• 0.5 cups Feta cheese
• 4 large Eggs
• 2 pieces Pita bread

Instructions:

1. Heat olive oil in a cast iron skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and diced green bell pepper, cooking for an additional 3-4 minutes until softened.
3. Stir in the canned diced tomatoes along with their juices, ground cumin, paprika, salt, and black pepper. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
4. Add fresh spinach and cook until wilted, about 2-3 minutes.
5. Make 4 wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 6-8 minutes, or until the egg whites are set but yolks are still runny.
6. Sprinkle crumbled feta cheese on top of the shakshuka and cook for an additional 2 minutes to warm the cheese.
7. Remove from heat and serve immediately with warm pita bread for dipping.