This is a totally different, protein-packed, modern take on shakshuka. For an herbaceous kick, add basil.
Creamy Spinach Shakshuka
Servings
2 Servings
Ingredients
- 2 cups plain leben or Greeknyogurt
- ½ cup packed spinach frozen, defrosted, and squeezed dry
- ¼ cup chopped fresh basil optional
- 1 tablespoon extra virgin olive oil
- ¼ cup Tnuva crumbled goat cheese
- ½ teaspoon salt and pepper
- 4 eggs
- pickled red onion optional
- fresh herbs optional
Instructions
- Pour leben into small sauté pan and heat on low heat until heated through.
- Add spinach, basil (if using), olive oil, goat cheese, salt, and pepper and combine.
- Gently pour in eggs, lightly cover pan with aluminum foil, and cook on low heat until eggs are to your liking.
- You can also heat ramekins in an oven preheated to 400°F with 2 eggs per ramekin for 10 minutes.
- Serve with pickled red onion and fresh herbs.
- Tips: If you like your eggs a bit runny in the center, leave on heat for five minutes. Like it more well-done? Leave on heat for ten.
- Serve with pita or crusty bread.
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