Hello lovely readers!
As someone who’s grown up in the UK and developed a fondness for home-cooked meals bursting with diverse flavours, I’m always on the lookout for dishes that bring a little sunshine into my home. Today, I’m thrilled to share with you a recipe that does just that: a Mediterranean-inspired Baked Feta and Tomato Shakshuka with Spinach and Poached Eggs. This vibrant and hearty dish is perfect for those slow weekend mornings when you fancy something a bit more special than your usual breakfast fare.
Now, let’s talk about shakshuka. Originating from North Africa, this dish has been warmly embraced by Mediterranean cuisine. It features a beautiful base of spiced tomatoes and peppers with poached eggs nestled in between. The addition of crumbled feta and fresh spinach takes it to a new level of deliciousness. Plus, there’s something incredibly satisfying about dipping a piece of crusty bread into the rich, tomatoey goodness!
What I love most about this dish is its versatility. You can enjoy it for breakfast (which is my personal favorite time to indulge), but it also makes a delightful lunch or light dinner. And the best part? It’s all cooked in one pan—minimal washing up needed, yay!
Here’s everything you’ll need to whip up this Mediterranean morning magic:
### Ingredients:
– 2 tbsp olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 400g can of chopped tomatoes
– 150g feta cheese, crumbled
– 100g fresh spinach
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chili flakes
– Salt and pepper to taste
– 4 large eggs
– Fresh parsley, chopped (for garnish)
– Crusty bread (for serving)
### Method:
1. **Preheat your oven** to 180°C (350°F). This will allow everything to cook evenly and give the eggs that perfect poached consistency.
2. **Heat the olive oil** in a large ovenproof skillet over medium heat. Arguably my favourite part – the smell of onions softening in a hot pan – heaven!
3. **Add the diced onion** and cook for about 5 minutes until softened.
4. **Stir in the minced garlic and diced red bell pepper**, cooking for another 3 minutes. This time ensures they release their natural sweetness and intensifies the flavour.
5. **Add the ground cumin, smoked paprika, and chili flakes**, stirring for 1 minute until fragrant. The spices are what give this dish its distinctive, warming kick.
6. **Pour in the can of chopped tomatoes** and bring to a simmer. Cook for 5-7 minutes until slightly thickened.
7. **Stir in the fresh spinach** and season with salt and pepper to taste. Spinach adds a wonderful texture and a lovely pop of green colour.
8. **Make four small wells** in the tomato mixture and crumble the feta cheese around the wells. The feta melts slightly, blending beautifully with the rich tomato base.
9. **Crack an egg into each well** and transfer the skillet to the preheated oven.
10. **Bake for 10-12 minutes**, or until the egg whites are set but the yolks are still runny. This is always the trickiest part—keep a close eye on those eggs!
11. **Remove from the oven** and garnish with chopped fresh parsley.
12. **Serve immediately with crusty bread.** There’s nothing quite like mopping up all those lovely juices with a good loaf of bread.
This dish never fails to put a smile on my face and lift my spirits no matter the weather. I hope it does the same for you and your loved ones. Give this Baked Feta and Tomato Shakshuka with Spinach and Poached Eggs a try, and do let me know how it turns out—I love reading about your culinary adventures!
Happy cooking!
Best,
Al
Ingredients
– 2 tbsp olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 400g can of chopped tomatoes
– 150g feta cheese, crumbled
– 100g fresh spinach
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chili flakes
– Salt and pepper to taste
– 4 large eggs
– Fresh parsley, chopped (for garnish)
– Crusty bread (for serving)
Method
1. Preheat your oven to 180°C (350°F).
2. Heat the olive oil in a large ovenproof skillet over medium heat.
3. Add the diced onion and cook for about 5 minutes until softened.
4. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes.
5. Add the ground cumin, smoked paprika, and chili flakes, stirring for 1 minute until fragrant.
6. Pour in the can of chopped tomatoes and bring to a simmer. Cook for 5-7 minutes until slightly thickened.
7. Stir in the fresh spinach and season with salt and pepper to taste.
8. Make four small wells in the tomato mixture and crumble the feta cheese around the wells.
9. Crack an egg into each well and transfer the skillet to the preheated oven.
10. Bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny.
11. Remove from the oven and garnish with chopped fresh parsley.
12. Serve immediately with crusty bread.
