Shakshuka with feta and spinach

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pepper, sliced
• 2 tablespoons of olive oil
• 400 grams of crushed tomatoes from a can
• 2 tablespoons THE SPICE CLUB SHAKSHUKA spice mix
• 200 grams of fresh spinach
• 4 eggs
• 100 grams feta, crumbled
• Fresh coriander or parsley, for garnish
• THE SPICE CLUB TOPPING, for extra flavor
• Salt and pepper to taste
• Crispy bread, pita or salad (optional, for serving)

Step 1: Prepare the Vegetables

• Cut the onion, garlic and pepper.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the chopped onion and pepper and fry for about 5 minutes until they start to soften.

Step 2: Make the Sauce

• Add the chopped garlic and fry for another 1-2 minutes until fragrant.
• Stir in the crushed tomatoes and 2 tablespoons of THE SPICE CLUB SHAKSHUKA spice mix.
• Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens.

Step 3: Add Spinach and Eggs

• Add the chopped spinach to the skillet and cook for 2-3 minutes until it wilts.
• Make four small wells in the sauce and carefully break an egg into each well.
• Divide the crumbled feta evenly over the dish.

Step 4: Boil the Eggs

• Cover the skillet (use a plate if you don't have a lid) and cook over low heat for about 5-8 minutes, or until the whites are cooked but the yolks are still slightly runny.

Step 5: Serve

• Garnish the Shakshuka with fresh coriander or parsley and a little THE SPICE CLUB TOPPING for extra flavor.
• If desired, serve with crusty bread, pita or a side dish of salad to create a balanced meal.

Enjoy this tasty Shakshuka with spinach and feta!