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Shakshuka with Spinach

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Ingredients Method

Ingredients
  

  • Base:
  • 1 tbsp olive oil
  • ½ small yellow onion finely chopped
  • 1 clove garlic minced
  • 1 red bell pepper diced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp ground coriander
  • Sauce:
  • 2 tsp harissa paste use mild or no-sugar-added
  • 1 14 oz can crushed tomatoes, no salt added
  • ¼ cup water or low-sodium broth
  • 1 ½ cups fresh baby spinach
  • Salt and pepper to taste
  • Finish:
  • 3 –4 large eggs
  • ¼ cup reduced-fat feta cheese crumbled
  • 2 tbsp chopped parsley or cilantro
  • Optional: 1 tbsp plain Greek yogurt or tahini drizzle

Method
 

  1. Heat olive oil in a medium skillet over medium heat. Add onion and bell pepper and cook 5 minutes, until softened. Stir in garlic, cumin, paprika, and coriander until fragrant.
  2. Add harissa paste and stir well. Pour in crushed tomatoes and water, then bring to a simmer. Let cook uncovered 8–10 minutes, or until slightly thickened. Season with salt and pepper.
  3. Fold in fresh spinach until wilted. The greens will add fiber, color, and antioxidants — perfect for balancing this creamy spinach shakshuka.