Shakshuka is one of the most complete breakfasts in the Mediterranean. Poached eggs in spiced tomato sauce with spinach and feta providing calcium and quality protein.
Mediterranean
Light Shakshuka with Spinach and Feta
Shakshuka with spinach and feta cheese: protein Mediterranean breakfast with poached eggs in spicy tomato sauce. Gluten free and nutritious.
- Spain
- Breakfast
- Light
- High protein
- High fiber
- Low sugar
- easy
5 min
Tiempo de Preparación
2
Servings
Nutrición por ración
- Calories 290 kcal
- Protein 18 g
- Fiber 4 g
- Carbohydrates 14 g
- Fat 17 g
- Sodium 580 mg
Story behind the dish
Preparation
Light Shakshuka with Spinach and Feta is a preparation from Spain with easy difficulty. Reserve about 25 minutes in total (5 for mise en place and preparation, 20 for cooking). Follow the 5 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 free-range eggs.
- Have ready: 400 g of crushed tomato.
- Have ready: 100 g baby spinach.
- Have ready: 50 g of crumbled feta cheese.
- Have ready: ½ red onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté the chopped onion in EVOO over medium heat for 5 min.
Sauté the chopped onion in EVOO over medium heat for 5 min. Add the garlic for 1 more minute. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the tomato
Add the tomato, cumin, paprika and cayenne. Cook for 10 minutes, stirring. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the spinach and let it integrate for 2 min.
Add the spinach and let it blend for 2 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Make 4 holes in the sauce and crack an egg into each one.
Make 4 wells in the sauce and crack an egg into each one. Cover and cook 5-6 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Crumble the feta on top and decorate with parsley
Crumble the feta on top and decorate with parsley. Serve directly in the pan. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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