Shakshuka

Feta and spinach shakshuka

Topped with dippy eggs and tangy feta, this veg-packed Middle Eastern classic is brimming with aromatic flavours

By , 09 January 2019

(30 votes)

Feta and spinach shakshuka
  • 35 Mins

  • Serves: 4

Nutritional Info
Each 336g serving contains
  • Energy

    1040KJ

    249KCAL

    12%
  • Fat

    14.1g

    med

    20%
  • Saturates

    4.0g

    low

    20%
  • Sugars

    1.0g

    low

    1%
  • Salt

    1.24g

    med

    21%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 310kJ/74kcal.
Ingredients
  • 2tbsp olive oil
  • 1 large red onion, finely sliced
  • 1 yellow pepper, finely sliced
  • 1 clove garlic, crushed
  • 180g Asda Mild Baby Spinach
  • 2tbsp Asda Ras El Hanout
  • 1tbsp tomato purée
  • 400g tin chopped tomatoes
  • 4 eggs, at room temperature
  • 80g reduced-fat feta, crumbled
  • 1tbsp chopped dill
  • 1tbsp pomegranate seeds
Method
  • Heat the oil in a large, high-sided frying pan over a medium setting. Add the onion, pepper and garlic. Cook for 5 mins, stirring occasionally, until soft.

  • Add the spinach and cook for a further 5 mins or until it wilts and any moisture evaporates. Add the ras el hanout and tomato purée, then fry for 1 min.

  • Stir in the chopped tomatoes and 100ml water. Simmer for 10 mins more, uncovered, stirring occasionally – add a little more water if the sauce becomes too thick.

  • Make 4 egg-sized wells in the mixture. Break an egg into a cup and drop carefully into a well. Repeat with each of the remaining eggs in turn. Cover and cook for 5-6 mins until the whites of the eggs are set but the yolks are still runny.

  • Remove the pan from the heat and scatter over the crumbled feta, dill and pomegranate seeds. Season with black pepper and serve immediately.