Name: Mediterranean Morning Magic: Israeli Shakshuka with Feta & Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 3-4 cloves garlic, minced; 1 large red bell pepper, deseeded and finely diced; 1 (28-ounce) can crushed tomatoes (good quality); 2 tablespoons tomato paste; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper (or more, to taste); Salt and black pepper, to taste; 1/4 to 1/2 cup water or vegetable broth, as needed; 5 ounces fresh spinach, washed and roughly chopped; 6 large eggs; 4 ounces feta cheese, crumbled; 1/4 cup fresh parsley, chopped, for garnish

👩‍🍳 Instructions

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
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
Stir in tomato paste, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly, allowing spices to bloom.
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
Uncover and stir in the fresh spinach. Cook until fully wilted and incorporated into the sauce, about 2 minutes.
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
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
Remove from heat, sprinkle with remaining feta cheese and fresh chopped parsley. Serve immediately, directly from the skillet, with crusty bread.

💡 Notes

For a spicier kick, increase the cayenne pepper or add a dash of hot sauce. The tomato sauce can be prepared a day in advance and stored in the refrigerator; simply reheat and add eggs when ready to serve. Best served with crusty bread for dipping.

Mediterranean Morning Magic: Israeli Shakshuka with Feta & Spinach