Feta and spinach shakshuka
- 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
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.