Shakshuka with spinach

Name: Shakshuka with spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 45 ml olive oil; 1 pcs onion; 1 pcs hot pepper; 4 pcs garlic; 0.25 tsp ground coriander; 0.25 tsp ground cinnamon; to taste salt; 280 g spinach; 2 tsp lemon juice; 5 pcs eggs; to taste black pepper; 50 g feta cheese; to taste cilantro

A dish of eggs cooked in a sauce of spinach and spices, topped with feta cheese and herbs.

Total: 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 434
Protein: 21 g
Fat: 33 g

Ingredients

for 4 servings

olive oil45 ml
onion1 pcs
hot pepper1 pcs
garlic4 pcs
ground coriander0.25 tsp
ground cinnamon0.25 tsp
saltto taste
spinach280 g
lemon juice2 tsp
eggs5 pcs
black pepperto taste
feta cheese50 g
cilantroto taste

Method

6 steps

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced hot pepper, and cook until soft for about 6-8 minutes.
Add the minced garlic, coriander, cinnamon, and salt, and cook for another 1-2 minutes until fragrant.
Add the spinach and lemon juice, reduce the heat, cover with a lid, and simmer until the spinach is soft, about 7-10 minutes.
Evenly distribute the spinach in the skillet and make indentations for the eggs.
Carefully crack the eggs into the indentations. Increase the heat to medium, cover with a lid, and cook for 4-5 minutes until the whites are set and the yolks remain runny.
Remove from heat and sprinkle with crumbled feta, cilantro, and black pepper before serving.