SPICY SPANAKOPITA SHAKSHUKA
HELPFUL TIP:
The reason I suggest breaking the eggs one at a time into a cup first is so that you have better control of the yolk. The dish looks so much better if the yolk is unbroken!
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
25 min
Ingredients
- ¼ cup extra virgin Greek olive oil plus more for drizzling
- 1 large red or yellow onion finely chopped
- 1 small fresh chili pepper seeded and finely chopped
- 4 garlic cloves finely chopped
- ½ tsp grated nutmeg
- Greek sea salt to taste
- 10 ounces 285 g fresh baby spinach, trimmed
- 2 tsp fresh lemon juice
- 4 large eggs
- Freshly ground black pepper to taste
- 2 Tbsp snipped or finely chopped fresh dill
- ⅔ cup crumbled Greek feta
Instructions
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Heat the olive oil in a large pan set over medium heat. Add the onion and hot pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, nutmeg, and salt, and cook, stirring, until fragrant, 1 to 2 minutes.
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Add the spinach and lemon juice to the pan, turn the heat to low, cover, and cook, tossing occasionally with tongs, until the spinach is very soft, 7 to 10 minutes. (If the spinach does not fit all at once in the pan, add a little at a time, adding more as it wilts and loses volume.)
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Uncover. Using the back of a spoon, press the mixture down a little so that it has the same depth everywhere and make four shallow indentations on the surface of the greens mixture to hold the eggs while they cook.
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Break the eggs one at a time into a small cup and gently slide them into the indentations. Raise the heat to medium, cover the pan, and cook until the whites are set but the yolks are still a bit runny, 4 to 5 minutes, or to desired doneness. Remove the pan from the heat. Drizzle a little more olive oil on top and sprinkle with pepper, dill and feta. Serve hot, directly from the pan.
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