Shakshuka With Spinach & Feta

Shakshuka is a vibrant and flavorful dish that has its roots in North African and Middle Eastern cuisines. Known for its rich tomato base, poached eggs, and a blend of spices, shakshuka has become a beloved breakfast or brunch option worldwide. This particular recipe features an exciting twist with the addition of spinach and feta, creating a delightful combination of flavors and textures. Perfect for cozy meals with loved ones, this dish is not only comforting but also visually stunning. Whether served on a lazy Sunday brunch or as a quick weeknight dinner, shakshuka is sure to impress and satisfy your taste buds. Let’s dive into the preparation of this delicious shakshuka with spinach and feta! 🍳🌱🧀

Tools and Equipment

To make this delicious shakshuka, you’ll need a few essential kitchen tools. Here’s what you should have on hand:

• Large skillet or frying pan
• Wooden spatula or spoon
• Measuring spoons
• Knife and cutting board
• Grater (for garlic)
• Lid for the skillet
• Serving dish or plates

Ingredients List

Gathering the right ingredients is crucial for achieving the best flavor in your shakshuka. Here’s what you’ll need:

• 1 small onion, finely chopped
• 3-4 tablespoons olive oil
• 2 garlic cloves, grated
• 15 oz crushed tomatoes
• 2 roasted red peppers, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon honey
• 1 teaspoon thyme or oregano
• 4-5 oz spinach leaves
• 4-6 eggs
• 4-5 oz feta cheese or halloumi, cubed
• Garnish: sliced scallions and/or parsley

Each ingredient plays a vital role in creating the perfect shakshuka:

Onion: Adds sweetness and depth to the base.

Olive oil: Provides richness and helps in sautéing the vegetables.

Garlic: Introduces a fragrant aroma and enhances the overall flavor.

Crushed tomatoes: The star of the dish, creating a luscious sauce.

Roasted red peppers: Adds a smoky sweetness that complements the tomatoes.

Spinach: Introduces a fresh, earthy flavor while boosting nutrition.

Feta cheese: Brings creaminess and tang, balancing the dish perfectly.

Eggs: The centerpiece of shakshuka, providing protein and richness.

Preparation Steps

Before you start cooking, it’s important to prepare your ingredients. Follow these pre-cooking tasks:

1. Chop the onion finely and set aside.
2. Grate the garlic and keep it ready.
3. Chop the roasted red peppers if they’re not already diced.
4. Rinse the spinach leaves and drain them well.
5. Cube the feta cheese or halloumi.
6. Gather all your ingredients and tools to ensure a smooth cooking process.

Tip: Having everything prepped before you start cooking makes the process much easier and more enjoyable!

Step-by-Step Cooking Instructions

Now, let’s get to the fun part—cooking your shakshuka!

1. Heat the oil: In a large skillet, heat the olive oil over medium heat. Add a pinch of salt to help the onions soften.
2. Sauté the onions: Cook the onions for about 8 minutes, until they are soft and golden.
3. Add garlic: Add the grated garlic to the pan, stirring for about 30 seconds until fragrant.
4. Incorporate the tomatoes: Pour in the crushed tomatoes and add the chopped roasted red peppers. Season with salt, pepper, and honey. Stir everything together.
5. Cook the sauce: Let the mixture simmer over medium heat for about 15 minutes until it thickens. Use a wooden spatula to mash the tomatoes and peppers slightly.
6. Add spinach: Gradually add the spinach in batches, stirring until it wilts. Taste the sauce and adjust seasonings if needed. Add thyme or oregano.
7. Prepare to add eggs: Create wells in the sauce with the back of a spoon and carefully crack an egg into each well. Season the eggs lightly with salt.
8. Add feta: Scatter the cubed feta cheese around the eggs in the skillet.
9. Cover and cook: Place a lid on the skillet and cook for about 5 minutes or until the egg whites are set, but the yolks remain slightly runny.

Tip: Keep an eye on the eggs to avoid overcooking—runny yolks add a delicious creaminess to the dish!

Nutritional Information and Health Benefits

This shakshuka with spinach and feta is not only delicious but also packed with nutrients:

• Eggs: A great source of protein, vitamins, and minerals, eggs contribute to muscle health and brain function.
• Spinach: Rich in iron, calcium, and vitamins A and C, spinach supports overall health and boosts immunity.
• Feta cheese: Provides calcium and protein, adding creaminess and flavor to the dish.
• Tomatoes: High in antioxidants like lycopene, tomatoes are beneficial for heart health.

This dish is also relatively low in carbohydrates, making it a perfect option for those following a low-carb or Mediterranean diet.

Common Mistakes and Tips to Perfect the Recipe

To ensure your shakshuka turns out perfectly every time, here are some common mistakes to avoid and tips for improvement:

• Not cooking the onions long enough: This step builds the base flavor, so take your time.
• Using low-quality canned tomatoes: Opt for high-quality crushed tomatoes for the best flavor.
• Overcooking the eggs: Keep the yolks runny for that signature shakshuka experience.
• Forgetting to taste and adjust seasonings: Always taste your sauce—every ingredient can vary in potency.

Advanced Tip: Experiment with spices! Adding cumin or smoked paprika can elevate the flavor profile even further.

Storage, Serving, and Reheating Tips

Shakshuka is best enjoyed fresh, but you can also store leftovers for later. Here’s how:

• Storage: Allow the shakshuka to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days.
• Reheating: To reheat, place the shakshuka in a skillet over medium heat. Add a splash of water to help rehydrate the sauce if it thickens.
• Serving: Serve your shakshuka with warm, toasted bread, pita, or even over a bed of grains for a heartier meal.

Serving suggestion: Garnish with fresh parsley or sliced scallions for added flavor and presentation!

FAQs and Recipe Variations

Can I use different vegetables in shakshuka?
Absolutely! Shakshuka is versatile—feel free to add bell peppers, zucchini, or even eggplant for added nutrition and flavor.

Is there a vegan version of shakshuka?
Yes! You can skip the eggs and feta and use tofu or chickpeas for protein, along with your favorite vegetables.

What can I substitute for feta cheese?
If you prefer a dairy-free option, try using nutritional yeast for a cheesy flavor or a plant-based feta alternative.

Recipe Variations:

• Add spices like cumin or smoked paprika for extra depth.
• Incorporate other leafy greens, such as kale or Swiss chard.
• Top with avocado for added creaminess and healthy fats.

Conclusion

Shakshuka with spinach and feta is not just a meal; it’s an experience that brings people together. With its vibrant colors and tantalizing aromas, this dish embodies warmth and comfort. Whether you’re preparing it for a special occasion or a quiet night in, it’s sure to be a hit. So grab your skillet, gather your ingredients, and embark on this culinary adventure. Enjoy every bite and share the love with family and friends! Happy cooking!