Shakshuka is a delicious vegetarian dish with the combination of eggs, tomatoes, and spices popular across the Middle East and North Africa and it literally means “a mixture”. Shakshuka comes in many shapes, food combinations and sizes. When I was in Tel Aviv it was standard on the breakfast menu, but I prefer to eat it for dinner to be honest. The traditional shakshuka version uses tomatoes, onions and spices as the base with eggs poached on top. It is made from simple, healthy ingredients and the best part is that it’s vegetarian. I’m sure you will make this recipe more often then you think right now, at least I do!!!
Shakshuka with Spinach and Feta: What ingredients do you need for 3 portions?
- ± 30 minutes of your time
- Frying pan with glass lid
- Spinach: 400gr washed
- Chestnut mushrooms: 250gr cut in slices
- Passata tomato sauce biological: bottle of 680gr
- Eggs biological: 6 pieces
- Feta cheese: 200gr crumbled
- Shallots: 3 pieces, cut in small parts
- Garlic: 3 cloves, cut in small parts
- Ras el Hanout: 3 teaspoons
- Olive oil: 3 tablespoons
- Salt & Pepper
How to make Shakshuka with Spinach and Feta?
Please decide for how many persons you like to make the dish. I normally divide the portions above in three, to make the dish three times. But of course you can make them all at ones, but the eggs will probably not fit in the frying pan; maximum four eggs will fit at ones in mine.
Start cutting all the ingredients in the right portions and shapes. Start by heating up the oil in the frying pan, add the oil and next the shallots and garlic. When almost ready add the mushrooms to it. Stir around till all brown and most of the liquid is gone. Then add the passata tomato sauce and then the spinach. Stir good till the spinach has shrunken. Then add the ras el hanout, salt and pepper. All mix around and then make as many holes in the substance for the eggs you like to poach. At last crumble the feta cheese on top and put the fire on low and put the lit on the frying pan.
Tip: Only change the spinach for kale and the feta cheese for halloumi cheese and you will have different version of this shakshuka. Please fry the halloumi cheese together with the mushrooms instead of crumbling on top like the feta.
Tip: The spinach contains a lot of water that will condensing in the glass lit, if you pick up the lid up make sure not all the water drops back in the dish but put it away in the sink.
Wait for about ±15 minutes till the eggs are poached and ready to serve!! Divide on the plates enjoy your quick, healthy and delicious meal!!