Oven-baked Shakshouka with Spinach and Feta Cheese
Oven-baked Shakshouka with Spinach and Feta Cheese
Ingredients
- 6 eggs
- 5 tbsp olive oil
- 1 ½ tsp cumin
- ½ tsp chili flakes optional
- ½ tsp salt extra for seasoning eggs
- ½ tsp black pepper extra for seasoning eggs
- 1 onion chopped brown
- 1 bell pepper chopped
- 2 cloves garlic minced (pressed)
- 1 cup spinich
- 2 can finly chopped tomatoes To cook this with fresh tomatoes you will need 500 grams of chopped tomatoes, a quarter a cup of water, and 1 tablespoon tomato puree. Alternative cooking method in the notes below.
- 1/3 cup feta cheese
- 2 tbsp parsley or cilantro
Instructions
- Preheat your oven to 180°C
- Heat olive oil in an oven-safe pan on medium heat. When the oil is shimmering add in chili flakes and cumin. Toast for 15 seconds. *If cooking with fresh tomatoes check the notes below detailing the coming three steps before adding the spinach
- Add in onion + bell pepper + salt + black pepper. Saute on medium heat, stirring often, until onions are translucent and tender around 5-6 min.
- Turn your heat down to medium-low. Add in garlic and cook until fragrant, less than a minute.
- Add in finely chopped tomatoes and simmer on low until the liquid from the tomatoes has significantly evaporated and the sauce has thickened around 15-18 min. You know it's ready when you can make a well with a wooden spoon and the sauce holds its shape and does not fill the well.
- Add in spinach and cook until wilted, just a minute or 2.
- Make a good-sized well in the sauce at the top center of the pan. Crack in one of your eggs. Continue around the pan with 4 more eggs. Make your last well in the center and crack in your final egg. Salt and pepper each egg.
- When the egg whites just start to bubble carefully place in the oven and bake for 7-12 min. depending on your desired egg consistency. 7 minutes will give you a runnier egg yolk. Keep in mind this will continue to cook once removed from the oven.
- Using oven mitts remove from the oven. Crumble over some feta cheese and parsley or cilantro. Serve with your preferred bread choice.
Notes
*If cooking with fresh tomatoes:
Add in onion + bell pepper + salt + black pepper. Saute on medium heat, stirring often, until onions are translucent and tender around 5-6 min. Add 1 tablespoon of tomato puree and let it cook for a minute or two
Turn your heat down to medium-low. Add in garlic and cook until fragrant, less than a minute.
Add in finely chopped tomatoes + quarter of a cup of water and simmer on low until the liquid from the tomatoes has significantly evaporated and the sauce has thickened around 15-18 min. You know it's ready when you can make a well with a wooden spoon and the sauce holds its shape and does not fill the well.
Resume next steps in the recipe card.