Shakshuka with Feta and Spinach

This vibrant shakshuka combines the traditional flavors of poached eggs in a spiced tomato sauce with the creative addition of fresh spinach and crumbled feta cheese. The result is a hearty and nutritious dish, perfect for breakfast or brunch, that balances rich, savory flavors with a touch of creaminess from the feta.

Ingredients:

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

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, sautéing until softened, about 5 minutes.
2. Stir in the minced garlic, cumin, smoked paprika, and chili flakes, cooking for an additional minute until fragrant.
3. Add the diced tomatoes (with their juice) to the skillet. Season with salt and pepper, and let simmer for 10 minutes, stirring occasionally.
4. Stir in the fresh spinach until wilted, then create four small wells in the tomato mixture.
5. Crack an egg into each well, cover the skillet, and cook for about 5-7 minutes, or until the eggs are set to your liking.
6. Remove from heat and sprinkle with crumbled feta cheese and fresh parsley before serving.