1 onion
1 red capsicum
6 cloves of garlic
3 tbsp olive oil
800 g canned tomatoes
200 g feta
200 g spinach
1.5 tsp smoked paprika
1.5 tsp cumin
Cayenne and/or red pepper flakes
Salt & pepper
Crusty bread or pita to serve
Mince 1 onion. Mince 6 cloves of garlic. Cut 1 red capsicum. Heat 3 tbsp olive oil over medium heat in heavy skillet with high sides and a lid. Saute the onion and capsicum for about 5 minutes until somewhat soft.
Add minced garlic, 1.5 tsp smoked paprika, 1.5 tsp cumin, and cayenne/red pepper flakes to taste and saute for 2 more minutes. Dice 800g canned tomatoes (if not pre-diced). Add tomatoes with their juiced and simmer over for 10-15 minutes until slightly reduced and thickened.
Roughly chop 200 g spinach. Crumble 200 g feta. Add the spinach and feta and reduce heat to weak simmer for 10-15 minutes with lid. Add salt & pepper to taste.
Serve the shakshuka in a bowl with crusty bread/pita.