Spanish-Style Shakshuka with Feta and Spinach

This dish beautifully marries traditional Spanish flavors with a creative twist. Poached eggs sit atop a vibrant, spiced tomato and bell pepper sauce, enriched with fresh spinach and crumbled feta. The combination of savory and slightly tangy elements creates a delightful breakfast or brunch option that respects classic culinary principles while adding a modern touch. It’s a wholesome dish that caters to various dietary preferences.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 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. In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes.
2. Stir in the minced garlic, smoked paprika, and cumin, cooking for an additional minute until fragrant.
3. Add the canned diced tomatoes, season with salt and pepper, and simmer for 10 minutes, allowing the sauce to thicken.
4. Stir in the fresh spinach and cook until wilted, about 2 minutes.
5. Create small wells in the sauce and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
6. Sprinkle crumbled feta cheese over the top and garnish with fresh parsley before serving.