Whether you’ve already made our Tomato Spice Shakshuka, looking for something less spicy, or are want to get creative with your shakshuka game, this Feta and Spinach Shakshuka is a refreshing twist on the classic dish.
1 small red onion, chopped
1 clove garlic, minced
¼ cup canola oil
1 large zucchini, shredded
2 bags of fresh baby spinach or 2 boxes of frozen leaf spinach, thawed and drained
¾ cup feta cheese, crumbled
Olive oil, to drizzle
¼ cup additional feta (or other) cheese, for topping
Stir fry the onions and garlic in a pan on medium heat until the onions soften in the canola oil, and add the shredded zucchini. Mix until the water from the zucchini disappears.
Add the spinach, and continue cooking until the spinach is cooked and the water has evaporated.
Add the feta cheese (¾ cup) and continue mixing until the cheese melts.
Using a spoon, make enough wells inside the mixture to hold the number of eggs you prefer to use. Carefully crack the eggs into the wells and spread the egg whites, either by tilting the pan or gently distributing with a spoon, making sure not to disturb the yolks. Cook for another 5-10 minutes until the eggs reach your desired consistency.
Turn off the flame, crumble remaining feta over the shakshuka, drizzle olive oil over the dish and serve!
Photo credit: Bon Apetit