Easy Shakshuka with Feta
A quick and easy way to enjoy eggs and use up any leftover veggies and dark leafy greens. Spiced just right to add tons of flavour.
Servings: 4 people
Calories: 188kcal
Ingredients
- 1 Tbsp canola oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (28 oz/796ml) or sauce
- 1 Tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups dark leafy greens, roughly chopped (optional)*
- 1 cup leftover or frozen cooked vegetables (optional)**
- 4-6 eggs
- 3 oz feta cheese, crumbled
- 1 Tbsp fresh chopped parsley, cilantro or dill for garnish
Instructions
- Heat large, deep fry pan. Add oil and heat.
- Sauté onions until translucent and soft. Add garlic and cook 1 minute more.
- Add diced tomatoes, chili powder, paprika, cumin, salt and pepper. Reduce heat and simmer for 10 minutes. Break or squish tomatoes into smaller pieces if desired.
- Add leafy greens and cooked vegetables, if using. Stir and cook until heated through and greens have wilted, about 5 minutes.
- Make 4 to 6 wells in the sauce and carefully crack in eggs. Scoop a little of the sauce over the outer edges of the egg white.
- Cover pan and cook until eggs are poached to your desired level - 5 minutes for soft and 8 minutes for hard cooked. Remove from heat (remember eggs will continue to cook a little) and sprinkle with feta and parsley or cilantro.
- Serve with oven roasted potatoes, fresh sourdough or flatbread to soak up extra sauce.
Video
Notes
*Try 3/4 cup frozen kale or spinach if you don't have fresh greens.
**Use cooked or frozen vegetables like green beans, corn, peas, cauliflower, broccoli, carrots, etc.
Read full post for how to make an oven baked version
Nutrition
Calories: 188kcal | Carbohydrates: 9g | Protein: 10g | Fat: 13g | Sodium: 789mg | Fiber: 2g | Sugar: 4g | Iron: 3mg