Shakshuka with feta and spinach – true comfort food!

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Iratkozz fel hírlevelünkre!

Iratkozz fel hírlevelünkre!

Shakshuka with feta and spinach – true comfort food!

Ingredients:

• 2 tablespoons extra-virgin olive oil (about 30 ml)
• 1 cup finely chopped yellow onion (about 150 g)
• 1 red bell pepper, diced (about 150 g)
• ¼ teaspoon sea salt (about 1.5 g) plus a little more to taste
• Freshly ground black pepper to taste
• 3 cloves garlic, finely chopped
• ½ teaspoon smoked paprika (about 1 g)
• ½ teaspoon ground cumin (about 1 g)
• A pinch of cayenne pepper (optional)
• 1 can (about 800 g) diced or crushed tomatoes
• 2 tablespoons harissa paste (about 30 g)

• 1 cup fresh, finely chopped spinach (about 30 g)
• 3–5 large eggs
• ⅓ cup crumbled feta cheese (about 50 g)
• ¼ cup fresh parsley leaves (about 10 g), finely chopped
• 1 avocado, sliced (about 150 g)
• Microgreens (for garnish, optional)
• Toasted bread for serving

Preparation:

• Heat the olive oil in a large pan over medium heat.

•  Add the onion and the pepper, and sauté for 5–7 minutes, until softened.

•  Season with salt and pepper, then add the garlic and sauté for 1 more minute.

•  Sprinkle in the smoked paprika, the cumin, and the cayenne pepper, and mix well.

•  Pour in the diced tomatoes and the harissa paste. Cook for about 10 minutes, until the sauce thickens and the flavors come together.

•  Stir in the fresh spinach and cook until it wilts.

•  Make small wells in the sauce and crack the eggs into them. Cover and cook over low heat for 5–10 minutes, until the egg whites set but the yolks remain runny.

•  Remove from the heat and sprinkle with feta cheese and fresh parsley.

•  Serve with sliced avocado, toasted bread, and garnish with microgreens if you like.

Preparation time: 40 minutes
Difficulty: easy