Spinach and feta shakshuka
Dimitra's Dishes · ♥ 794 likes · 15.6K views · 5 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole large onion
- 4–5 tbsp olive oil
Cook a finely chopped large onion in 4 to 5 tbsp olive oil with a pinch of salt over medium heat until soft, about 8 minutes.
- salt
- 2 cloves garlic cloves
- 1 can crushed or diced tomatoes
Add 2 grated garlic cloves and warm until fragrant.
- 1 tsp honey or sugar
Add a 15-ounce can of crushed or diced tomatoes and 1 tsp honey or sugar; mix.
Building the tomato pepper sauce
- 3 whole roasted red peppers from the jar
Add three roughly chopped jarred roasted red peppers; season with salt, black pepper and crushed red pepper flakes.
- salt
- black pepper
- crushed red pepper flakes
Cover and simmer on medium about 15 minutes until thick, mashing the tomatoes and peppers with a wooden spoon.
- 4–5 oz baby spinach leaves
Add 4 to 5 oz baby spinach a few at a time until each batch wilts; taste and adjust salt and pepper.
For a crowd, make wells in the whole pan and poach the eggs in it; otherwise move a portion of sauce to a small pan and store the rest airtight in the fridge up to almost a week.
- 2 whole eggs
- salt
- feta cheese
Make two wells in the sauce, crack in two eggs, season with a little salt and crumble feta around them.
Cover and cook over medium heat until the whites are set and the yolks still runny, about five minutes.