Shakshuka with Greens and Feta
Ingredients
- 2 tbsp olive oil
- 1/2 yellow onion chopped
- 1 red bell pepper seeded and chopped
- Pinch of salt and black pepper
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 28 oz can crushed tomatoes with juices
- 2 cups baby spinach
- 6 eggs large
For Serving
- 2 oz feta cheese crumbled
- 2 tbsp flat leaf parsley chopped
- crusty bread
Instructions
- Preheat oven to 375 degrees. Heat large cast iron skillet over medium-low heat. Add olive oil, onion, bell pepper, salt and pepper. Cook until soft, about 15 minutes.
- Add the garlic and cook until fragrant, 1-2 minutes. Stir in the cumin and paprika and cook for an additional 1-2 minutes.
- Add the tomatoes with juices and simmer until slightly thickened, about 10 minutes.
- Stir in the spinach and cook until wilted.
- Remove the pan from the heat and carefully crack the eggs over the surface of the sauce, spacing them out as evenly as possible.
- Transfer skillet to the oven and bake until eggs are set, about 7-10 minutes.
- Remove skillet from the oven, sprinkle with feta and parsley and serve with crusty bread for dipping.