Chakchouka aux épinards by @jow_fr

≈ 25 min

2 servings

🥚

3

Eggs

🧅

150 g

Yellow onion

🍅

500 g

Tomatoes

🧄

1

Garlic clove

🥬

80 g

Spinach

🧀

60 g

Feta

🌶️

5 ml

Paprika

🫙

5 ml

Cumin

🍬

5 g

Sugar

🍅

15 ml

Tomato paste

  1. Chop
    • yellow onion
    • garlic clove

    Finely chop the yellow onion and mince the garlic clove.

  2. Heat
    • yellow onion

    Heat a large skillet over medium heat, then cook the yellow onion for 2 minutes until softened.

  3. Add
    • garlic clove
    • paprika
    • Sugar

    Add the garlic, paprika, ground cumin, and sugar; stir for 30 seconds.

  4. Stir
    • tomato paste
    • crushed tomatoes

    Stir in the tomato paste and crushed tomatoes until the sauce is evenly combined.

  5. Simmer
    • crushed tomatoes

    Simmer the tomato sauce for 4 minutes until slightly thickened.

  6. Add
    • spinach

    Add the spinach and stir until it has wilted into the sauce.

  7. Crack
    • eggs

    Make three wells in the sauce, then crack one egg into each well.

  8. Cook
    • eggs

    Cover the skillet and cook the eggs for 4 minutes, until the whites are set and yolks remain soft.

  9. Crumble
    • feta cheese

    Crumble the feta cheese over the shakshuka, then serve immediately.

Chakchouka aux épinards by @jow_fr

≈ 25 min

2 servings

🥚

3

Eggs

🧅

150 g

Yellow onion

🍅

500 g

Tomatoes

🧄

1

Garlic clove

🥬

80 g

Spinach

🧀

60 g

Feta

🌶️

5 ml

Paprika

🫙

5 ml

Cumin

🍬

5 g

Sugar

🍅

15 ml

Tomato paste

Preparation Steps

  1. Step 1/9

    Finely chop the yellow onion and mince the garlic clove.

    🧅yellow onion
    🧄garlic clove
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Heat a large skillet over medium heat, then cook the yellow onion for 2 minutes until softened.

    🧅yellow onion
    🥄wooden spoon

  3. Step 3/9

    Add the garlic, paprika, ground cumin, and sugar; stir for 30 seconds.

    🧄garlic clove
    🌶️paprika
    🫙ground cumin
    🍬sugar
    🥄wooden spoon
    🥄measuring spoon

  4. Step 4/9

    Stir in the tomato paste and crushed tomatoes until the sauce is evenly combined.

    🍅tomato paste
    🍅crushed tomatoes
    🥄wooden spoon

  5. Step 5/9

    Simmer the tomato sauce for 4 minutes until slightly thickened.

    🍅crushed tomatoes
    🥄wooden spoon

  6. Step 6/9

    Add the spinach and stir until it has wilted into the sauce.

    🥬spinach
    🥄wooden spoon

  7. Step 7/9

    Make three wells in the sauce, then crack one egg into each well.

    🥚eggs
    🥄wooden spoon

  8. Step 8/9

    Cover the skillet and cook the eggs for 4 minutes, until the whites are set and yolks remain soft.

    🥚eggs

  9. Step 9/9

    Crumble the feta cheese over the shakshuka, then serve immediately.

    🧀feta cheese

Composition

Ingredients

Types

Eggs, Vegetables, Spices, Sweeteners, Condiments

Ingredients

Eggs, Yellow onion, Tomatoes, Garlic clove, Spinach, Feta, Paprika, Cumin, Sugar, Tomato paste

Notes

Tomatoes (stated as 500mg, likely a typo for 500g, crushed)

Allergens

Eggs

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Pescatarian

Calories

337 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 24g, Fat: 17g, Fiber: 6g, Sugars: 14g, Sodium: 530mg

Nutritional Information

Minerals

Calcium: 260mg, Iron: 4mg, Potassium: 760mg

Vitamins

Vitamin A: 530µg, Vitamin C: 25mg, Vitamin K: 240µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Breakfast, Brunch

Origin

Source

Platform

instagram

Original Creator

@jow_fr

Origin

Cuisine

North African, Tunisian, Mediterranean

Geographic

Tunisia, North Africa

Various

Aspect

Texture

Soft, Saucy, Creamy, Tender

Flavors

Savory, Tangy, Smoky, Sweet, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave cooked eggs at room temperature for more than 2 hours.), fridge : 3 days (Store cooled leftovers in an airtight container.,Reheat gently until steaming hot.), freezer : 0 min (Freezing is not recommended because cooked eggs and feta lose texture.)