Mediterranean Morning Magic: Israeli Shakshuka with Feta & Spinach

👩‍🍳 Instructions

1. 1

   Heat olive oil in a large, oven-safe skillet over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent, stirring occasionally.
2. 2

   Add diced red bell pepper and minced garlic to the skillet. Sauté for another 3-4 minutes until bell pepper starts to soften and garlic is fragrant.
3. 3

   Stir in tomato paste, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly, allowing spices to bloom.
4. 4

   Pour in the crushed tomatoes. If the sauce is too thick, add 1/4 to 1/2 cup water or vegetable broth. Stir well, bring to a gentle simmer, then reduce heat to low. Cover and cook for 15 minutes to allow flavors to meld.
5. 5

   Uncover and stir in the fresh spinach. Cook until fully wilted and incorporated into the sauce, about 2 minutes.
6. 6

   Using the back of a spoon, create six small wells in the simmering tomato sauce. Carefully crack one egg into each well. Sprinkle half of the crumbled feta cheese over the sauce, avoiding the yolks.
7. 7

   Cover the skillet again and continue to simmer on low heat for 7-10 minutes, or until egg whites are set and yolks are still runny (cook longer for firmer yolks).
8. 8

   Remove from heat, sprinkle with remaining feta cheese and fresh chopped parsley. Serve immediately, directly from the skillet, with crusty bread.