Shakshouka with Spinach and Feta

Name: Shakshouka with Spinach and Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 eggs; 400g fresh spinach; 200g feta cheese, crumbled; 1 large onion, diced; 4 cloves garlic, minced; 2 green chillis, sliced; 1 pinch nutmeg; 1 tsp ground cumin; 3 tbsp olive oil; 1 handful fresh dill

A green version of shakshuka with wilted spinach, feta and a hint of nutmeg instead of tomatoes. Cooking the spinach until every bit of released liquid has evaporated stops the dish turning watery once the eggs are added.

Total time

30 min

Prep

10 min

Cook

20 min

Difficulty

easy

Cuisine

Mediterranean

vegetariangluten-free

Ingredients

6eggs

400gfresh spinach

200gfeta cheese, crumbled

1large onion, diced

4 clovesgarlic, minced

2green chillis, sliced

1 pinchnutmeg

1 tspground cumin

3 tbspolive oil

1 handfulfresh dill

Instructions

Fry onion in oil until soft, add garlic and green chilli.

Add cumin and nutmeg, cook 1 minute.

Add spinach in batches, cook until wilted and any liquid evaporates.

Scatter feta over spinach.

Make 6 wells in the spinach mixture.

Crack an egg into each well.

Cover and cook 6-8 minutes until whites are set.

Scatter with fresh dill and serve with warm pita.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

400

Protein

20.6g

Fat

30.4g

Carbs

13g

Fiber

Sodium

651mg

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