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Shakshouka with Spinach and Feta
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.
Ingredients
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.
