Hello, fellow food enthusiasts! Today, I’m thrilled to share a delightful Mediterranean-inspired breakfast that will certainly add a vibrant touch to your morning – Shakshouka with Spinach and Feta. If you’ve never tried shakshouka before, prepare yourself for a flavour-packed experience that will have you going back for seconds (or thirds!).
I stumbled upon shakshouka during a memorable trip to the south of France, where it was introduced to me as a staple breakfast dish. Its origins, however, are famously claimed by several countries across the Middle East and North Africa. It beautifully brings together rich, bold flavours that are super easy to whip up, even on a lazy morning.
There’s something heartwarming about a bubbling skillet filled with tomatoes, spices, and perfectly poached eggs. For this version, I’ve added fresh spinach and feta, which not only enhance the nutritional value but also add a lovely punch of colour and creaminess.
As you might know, I love cooking with an array of ingredients and spices, and shakshouka is a dream come true for someone like me who enjoys experimenting in the kitchen. The cumin and paprika give a delightful warmth, while the option of chili flakes adds a whisper of heat without overpowering the dish. Of course, the addition of feta takes it to another level – creamy, salty, and utterly irresistible!
The best part of this dish? It only requires one skillet and around 30 minutes from start to finish. It’s perfect for those busy weekdays when you want something nourishing yet easy. Plus, the combination of the runny yolks mixing into the rich tomato sauce creates the most divine sauce to mop up with warm, crusty bread.
Whether you’re cooking for your family or hosting a brunch with friends over the weekend, shakshouka is always a show-stopper. It’s comforting, hearty, and deeply satisfying.
I’d love for you to try this recipe and let me know how it turns out. Feel free to tweak it to suit your taste. Maybe add some olives, or try it with a different cheese. The possibilities are endless!
Until next time, happy cooking and enjoy this beautiful taste of the Mediterranean right from the comfort of your own home. Cheers! 🌿🍞
Ingredients
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon sweet paprika
– ½ teaspoon chili flakes (optional)
– 400g can of chopped tomatoes
– 100g fresh spinach leaves, washed and drained
– 4 large eggs
– 100g feta cheese, crumbled
– Salt and pepper to taste
– Fresh coriander or parsley, chopped, for garnish
– Crusty bread, for serving
Method
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the garlic and red bell pepper, and cook for an additional 2 minutes until the garlic becomes fragrant.
3. Add the ground cumin, sweet paprika, and chili flakes (if using). Stir well to combine, cooking for 1 minute to release the spices’ aromas.
4. Pour in the canned chopped tomatoes, and season with salt and pepper. Simmer the mixture for 10 minutes, allowing it to thicken slightly.
5. Add the fresh spinach leaves to the skillet, stirring them into the tomato sauce until they are wilted, about 2 minutes.
6. Using a spoon, create four small wells in the mixture. Crack one egg into each well, spacing them evenly around the skillet.
7. Reduce the heat to low, cover the skillet with a lid, and cook the eggs for about 5-7 minutes, or until the egg whites are set but the yolks remain runny.
8. Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the crumbled feta cheese over the top.
9. Garnish with freshly chopped coriander or parsley.
10. Serve immediately with crusty bread on the side for dipping. Enjoy your Mediterranean breakfast!
