Recipes
Feta and spinach shakshuka
Topped with dippy eggs and tangy feta, this veg-packed Middle Eastern classic is brimming with aromatic flavours
Topped with dippy eggs and tangy feta, this veg-packed Middle Eastern classic is brimming with aromatic flavours
(36 votes)
Cook: 35 Mins
Serves: 4
Price: £1.00 per serving
Nutritional Information
Each 336g serving contains
Energy
1042kj
249kcal
1042kj
249kcal
12%
Fat
14.1g
14.1g
Med
20%
20%
Saturates
4.0g
4.0g
Med
20%
20%
Sugars
1.0g
1.0g
Low
1%
1%
Salt
1.24g
1.24g
Med
21%
21%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
310kj/74kcal
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
1
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.
2
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.
3
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.
4
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.
5
Remove the pan from the heat and scatter over the crumbled feta, dill and pomegranate seeds. Season with black pepper and serve immediately.