Shakshuka With Spinach & Feta Cheese Recipe
North African style breakfast made using whole eggs that is cooked over a bed of spicy tomato sauce.This is a simple-go-to meal that works for breakfast along with a toast, a quick lunch or even a simple midweek dinner.
The Shakshuka is a wholesome North African Skillet dish, that is made with eggs in a spicy tomato sauce. The great thing about Shakshuka is the form of the eggs and what goes in as a base can be experimented to taste. This is a simple-go-to meal that works for breakfast along with a toast, a quick lunch or even a simple midweek dinner.
Serve the Shakshuka With Spinach And Feta Cheese along with whole grains like couscous or a steamed millet, and a side of Rustic Rosemary Garlic Zucchini Bread to make it a complete meal by itself.
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15 M
40 M
55 M
4 Servings
Ingredients
- 2 tablespoons Olive Oil
- 1 Onion , finely chopped
- 1 Red Bell pepper (Capsicum) , finely chopped
- 3 cloves Garlic , grated
- 1 Pickled Jalapenos , finely chopped
- 250 grams Spinach , roughly chopped
- 1/2 cup Homemade tomato puree
- 5 Tomatoes , blanched and roughly chopped
- 1 Bay leaf (tej patta)
- 1 teaspoon Cumin (Jeera) powder , roasted
- 1 teaspoon Red chilli powder , or roasted paprika
- Salt and Pepper , to taste
- 1 teaspoon Sugar
- 50 grams Feta Cheese
- 4 Whole Eggs
- 1 Coriander (Dhania) Leaves , small bunch, finely chopped
How to make Shakshuka With Spinach & Feta Cheese Recipe
To begin making the Shakshuka With Spinach & Feta Cheese Recipe we first have to get all the set of ingredients ready. Have the tomato puree ready and some tomatoes, blanched and chopped roughly.
Preheat the oven to 180 C.
Heat oil in a cast iron pan. Add the onions, garlic, chopped red bell peppers and sauté over medium heat until soft and tender. Add in the jalapenos and spinach and cook for another couple of minutes until the spinach wilts down.
Finally stir in the tomato puree, along with the chopped tomatoes, bay leaf, salt, sugar, red chilli, paprika, cumin powder and cook them all together for another 5 to 10 minutes until the spicy tomato sauce has slightly thickened.
At this stage, stir in the feta cheese, check the salt and spices and adjust to suit your taste. Remember feta already has a lot of salt in it.
Finally, crack the eggs into the tomato mixture and space them out evenly. Place the Shakshuka into the oven and bake until the eggs are just about set and cooked from the top. This would take about 5 to 7 minutes.
Once done, remove from the oven, sprinkle the chopped coriander leaves on the top and serve it along with a hot sauce.
Serve the Shakshuka With Spinach And Feta Cheese along with whole grains like couscous or a steamed millet, and a side of Rustic Rosemary Garlic Zucchini Bread to make it a complete meal by itself.
Swayampurna Mishra
Swayam is a banker by profession who must work to pay for a dirty little eating habit. "I love my books, am yet to meet a piece of chocolate I didn't like and I love rainbows". Swayam cooks from her memory and her heart. She loves to experiment a lot with various cuisines of the world. Recently she had one of her recipes featured on the menu of a restaurant, The Egg Factory in Bangalore. She is self-confessed coffee friend, a quintessential night owl and kicks off her mornings with Yoga. She is also an Odissi dancer that she uses to unwind after a long day.
