Forget falafel— shakshuka is THE Israeli dish that you must try! The name comes from the Hebrew word
shakshek, meaning to shake, as it is a mixture of lots of different flavors and veggies, topped with a poached egg. It is usually served for breakfast, but it can be enjoyed any time of day. This version features spinach as the star of the dish, and is therefore rich in iron and calcium.
- Cook Time
- Prep Time
- ¼ cup of olive oil
- 1 medium onion (diced)
- 1 small hot pepper (seeded and diced)
- 5 garlic cloves (chopped)
- 3 tablespoon fresh coriander (diced)
- 3 tablespoon fresh parsley (diced)
- ½ teaspoon sea salt
- ¼ tsp ground black pepper
- 12 oz. fresh spinach (roughly chopped)
- 1 tablespoon fresh lemon juice
- 6 large eggs
- ¼ cup of crumbled Feta cheese
1. Heat the oil in a large frying pan over a medium heat. Once the oil is hot add the onion and hot pepper; and cook until soft. Add the garlic, herbs, salt, and pepper before allowing them to cook for another 3 minutes.
2. Stir the chopped spinach and lemon juice into the pan and lower the heat under the pan to low. Cover the pan, and stir occasionally, allowing it to cook for 7 minutes or until it becomes soft.
3. Evenly spread the spinach across the frying pan. Then create shallow cup for the eggs and break eggs into each cup.
4. Raise the heat under the frying pan to medium and cook the eggs until the white harden but the yolks are still a bit runny. Before you remove the pan from the heat sprinkle you spinach shakshuka with the Feta cheese.