Herb-Infused Shakshuka with Feta and Spinach

This vibrant shakshuka features perfectly poached eggs nestled in a rich, spiced tomato sauce, enhanced with fresh spinach and crumbled feta. The combination of herbs adds depth, while the creamy feta provides a delightful contrast. It’s a wholesome dish that balances traditional Middle Eastern flavors with a modern twist, perfect for breakfast or brunch.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 4 large eggs
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes.
2. Stir in the minced garlic, cumin, and smoked paprika, cooking for an additional minute until fragrant.
3. Add the diced tomatoes (with their juices) to the skillet, and season with salt and pepper. Simmer for about 10 minutes, allowing the sauce to thicken.
4. Stir in the fresh spinach until wilted, then create small wells in the sauce for the eggs.
5. Crack the eggs into the wells and cover the skillet. Cook for about 5-7 minutes, until the egg whites are set but the yolks are still runny.
6. Sprinkle the crumbled feta cheese over the top, and garnish with fresh parsley before serving.