Green Shakshuka with Feta

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Spinach(300 g)
• Flat Leaf Parsley(20 g)
• Fresh dill(15 g)
• Cumin(1½ tsp)
• Paprika(1 tsp)
• Chili flakes(¼ tsp)optional
• Vegetable Broth(60 ml)
• Eggs(8)
• Feta(120 g)
• Lemon(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Pita(4)

Method

1. 1

   Thinly slice {Onion}, mince {Garlic}, roughly chop {Fresh parsley} and {Fresh dill}, and cut {Lemon} into wedges.

   ~10 min

2. 2

   Heat {Olive oil} in a large lidded skillet over medium heat. Cook {Onion} with half the {Salt} for 4 minutes until softened, then stir in {Garlic}, {Cumin}, {Paprika}, and {Chili flakes} for 1 minute until fragrant.

   ~5 min

3. 3

   Add {Spinach}, {Vegetable Stock}, most of the {Fresh parsley}, most of the {Fresh dill}, the remaining {Salt}, and {Black pepper}. Cook for 3 minutes, stirring, until the spinach collapses into a thick, jammy green base and most of the liquid has cooked away.

   ~3 min

4. 4

   Make 8 small wells in the greens and crack in {Eggs}. Scatter {Feta} over the surface, cover, and cook gently for 6-8 minutes until the whites are set but the yolks are still a little soft.

   ~8 min

5. 5

   Warm {Pita Bread} in a dry pan or toaster while the eggs finish.

   ~2 min

6. 6

   Finish with the remaining herbs and serve with {Lemon} wedges and warm {Pita Bread} for scooping.

   ~0 min