Shakshuka Feta Cheese
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12 Ingredients
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30 min total
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Serves Serves 2
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Easy
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Saudi Arabian
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Miscellaneous
Recipe byThe ZestyPlate Kitchen
Shakshuka with feta - eggs poached in a spiced tomato sauce with celery, red pepper and cumin, finished with fresh spinach and crumbled feta. A hearty, comforting one-pan dish.
This loaded shakshuka is a hearty, veg-packed take on the classic - eggs baked in a cumin-spiced tomato sauce with peppers, celery, spinach and plenty of feta. It is a wholesome, protein-rich brunch or light dinner that comes together in one pan. Mop it up with fresh bread for a truly satisfying meal.
Jump to recipe
Prep 10 min
Cook 20 min
Total 30 min
Easy
Scale:
- 4 large Egg
- 3 tablespoons Tomato Sauce
- 1 tablespoon Olive Oil
- 1 chopped Shallots
- 1 Celery
- 1 clove peeled crushed Garlic
- 1 cup Spinach
- 1/2 cup Feta
- 1/2 Red Pepper
- 1 tsp Ground Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Nutrition (per serving)
490
kcal
31g
Protein
16g
Carbs
34g
Fat
Estimated per serving. How we calculate this.
Tags:
Cheesy
Preparation
- In a pan, heat a tablespoon of olive oil over medium to high heat.
- Add the chopped vegetables - onion, garlic, celery and red pepper - and stir together for 5 minutes.
- Add the cumin, salt and pepper and the tomato sauce, and let it cook for another 7 minutes.
- Add the eggs, cover, and leave to cook for 8 minutes, adding the fresh spinach and feta at the end.
- Serve with fresh bread.
Tips from the ZestyPlate Kitchen
- Soften the vegetables well first so they are tender and sweet in the sauce.
- Toast the cumin briefly to release its warm, earthy aroma.
- Add the spinach and feta near the end so the spinach just wilts.
- Cover the pan to gently steam the eggs to your liking.
Frequently Asked Questions
Absolutely. Courgette, mushrooms or extra peppers all work well. Just cook them down until tender before adding the eggs.
It is nutritious and balanced, packed with vegetables, protein from the eggs, and lots of flavour for relatively few calories.
Warm pita, flatbread or crusty sourdough are all perfect for scooping up the sauce and soft eggs.
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