SPINACH AND FETA SHAKSHUKA

Eggs. Who said they’re not for dinner?

Add a humble egg to almost anything, and bam you have a meal! Which, helps around this time of the month, you know, when the royal treasury is undergoing some budget constraints.

Bonus - you’ll probably already have most of these ingredients on hand. Another bonus - it’s delicious. So delicious you’ll forget that it’s super duper healthy.

This spinach and feta shakshuka will make you feel like a queen, even after you spent all your money on Superbalist last week. You and your new boots (that you didn’t need) will still be fabulous and nourished.

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Recipe

Ingredients

1 pack of cherry tomatoes halved

1 pack baby spinach

1 red onion chopped

2 cloves garlic crushed

1 red chilli

1 1/2 tsp smoked paprika (or just plain paprika, but the smoked version gives it a fantastic flavour)

2 large eggs

1 block feta

Salt to taste

Black pepper

Pinch of sugar

Olive Oil

Your choice of crusty bread (for serving)

Method

1. In a sauce pan slowly fry red onion in some olive oil, until translucent on a medium heat

2. Stir in garlic and chili and fry for another 3 minutes

3. Add the halved cherry tomatoes and season them with the paprika and salt and pepper.

4. Give another drizzle of olive oil and stir. Let it simmer for 10 - 15 min with the lid on, stirring occasionally. The goal here is to let the tomatoes break down and turn into saucy goodness.

5. Add a pinch of sugar to the mix and stir.

6. Add baby spinach, cover with the lid for 2 min so that it wilts, before stirring it in.

7. With a wooden spoon make two holes in your sauce, leaving a little bit of sauce still in the bottom (take the pan off of the stove if the boiling makes it too difficult). Crack each egg into a hole.

8. Cover with the lid and let it boil for 5-6 min, until you can see the whites of the eggs are cooked. Be careful not to overcook, because you still want a awesome runny yolk. I generally jiggle the pan a little bit and do an eye test to judge if my eggs are ready.

9. Take the pan off of the heat and crumble a generous amount of feta cheese on the top.

10. Serve with some toasty crusty bread.