Greek Style Shakshuka

Middle Eastern Shakshuka (or Shakshouka) meets Greek cuisine in this recipe! This dish is traditionally made up of eggs poached in a tomato sauce that’s seasoned with Middle Eastern spices. We made it a little Greek by adding spinach, Kalamata olives, spinach and feta; and a little healthy by incorporating our favourite superfood: quinoa. If you want to make it even healthier you can replace the feta with 0% Greek yogurt, but we love it with feta!

And for those of you not YET in love with quinoa, honestly it really is a SUPERFOOD, click HERE for an interesting read on the 27 Science-Backed Health Benefits of Quinoa. We love it when things taste good but are also good for you 🙂

Greek Style Shakshuka

Greek Style Shakshuka

 

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Greek Style Shakshuka

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • 1 cup quinoa, uncooked
  • Olive oil
  • 1 large white onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 tbsp tomato paste
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp cayenne, adjust to taste
  • 1 bay leaf
  • 1 (28 oz / 800 ml) can ground tomatoes
  • Salt and pepper
  • 1 bunch spinach
  • 1 ¼ cup feta, crumbled (or 1 cup 0% Greek yogurt)
  • 1 cup Kalamata olives, pitted
  • ⅓ cup Italian parsley, finely chopped (more for garnish)
  • 1 can (540 ml) chick peas, drained and rinsed
  • 6 large eggs
  • 2 green onions, chopped
  • Capers, to serve (optional)
  • Pita bread, to serve (necessary)

Directions:

  1. Cook quinoa according to package directions and set aside
  2. In a large oven-safe skillet on medium-low heat cook onion, red pepper and tomato paste in olive oil for 20 minutes
  3. Add garlic and cook for another 2 minutes. Add the bay leaf, paprika, cumin and cayenne pepper, and cook for 1 minute
  4. Pour in the can of ground tomatoes, and season with salt and pepper. Simmer for 10 minutes
  5. Add chick peas and spinach and cook for 1 more minute until the spinach has wilted
  6. Remove from heat, discard the bay leaf, and stir in quinoa, feta, Kalamata olives and Italian parsley
  7. Adjust seasoning to taste – we like it spicy so we usually add more cayenne pepper
  8. Create 6 wells in the skillet and crack the eggs into the wells. Season the top of the eggs with more salt and pepper
  9. Cook at 375 F for 15 minutes or until the eggs are slightly firm but still runny. The eggs will continue cooking when you remove the skillet from the oven
  10. Top with chopped green onions, capers (optional) and more parsley, and serve with pita bread
  11. NOTE: If using Greek yogurt instead of feta simply add dollops of yogurt right before serving the dish

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