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Autumn Breakfast Shakshuka with Spinach and Feta
Autumn Breakfast Shakshuka with Spinach and Feta

Autumn Breakfast Shakshuka with Spinach and Feta
A warm and hearty breakfast dish featuring poached eggs in a spiced tomato and spinach sauce, topped with crumbled feta.
Autumn Breakfast Shakshuka with Spinach and Feta
Ingredients:
1
Servings
  • 3
    item
     egg
  • 200
    g
     tomato
  • 100
    g
     spinach
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     red bell pepper
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 15 minutes
Autumn Breakfast Shakshuka with Spinach and Feta
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onion and garlic, sauté until soft.
  3. Add diced red bell pepper and cook for another 2 minutes.
  4. Stir in chopped tomatoes, cumin, paprika, salt, and black pepper. Simmer for 5 minutes.
  5. Add spinach and cook until wilted.
  6. Make small wells in the sauce and crack eggs into each well.
  7. Cover the pan and cook until eggs are set to your liking.
  8. Sprinkle crumbled feta over the top before serving.
Nutrition Per Serving 600 g Per 100g
Energy 900 kcal 150 kcal
Protein 45 g 7.5 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 40 g 6.7 g
Fat 60 g 10.0 g
  • 3
    item
     egg
  • 200
    g
     tomato
  • 100
    g
     spinach
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     red bell pepper
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a pan over medium heat.

Add chopped onion and garlic, sauté until soft.

Add diced red bell pepper and cook for another 2 minutes.

Stir in chopped tomatoes, cumin, paprika, salt, and black pepper. Simmer for 5 minutes.

Add spinach and cook until wilted.

Make small wells in the sauce and crack eggs into each well.

Cover the pan and cook until eggs are set to your liking.

Sprinkle crumbled feta over the top before serving.

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