====== Spinach Feta Shakshuka ======
{{tag>Recipe Egg LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  1  | med | Onion (215 g whole) |
|  ½  | cup | Roasted red peppers |
|  3  | ea | Garlic cloves |
|  1  | tbsp | Spices (coriander, cumin, smoked paprika) |
|  1  | tsp | Chili flakes |
|  1  | cup | Diced tomatoes in juice |
|  2  | cups | Spinach |
|  4  | ea | Eggs |
|  2  | ea | Pita bread |
|  ½  | cup | Feta |

  - Prep
    - Thinly slice onion
    - Chop peppers into bite sized pieces
    - Mince garlic
    - Cut spinach into bite sized pieces
    - Crack eggs into individual ramikins
  - Cook
    - Cook onion and peppers in a hot oiled pan until soft and caramelized (8 to 10 minutes)
    - Add garlic, spices, and chili flakes.  Cook for about 1 minute.
    - Add tomatoes and ½ cup water.  Bring to a boil then reduce to a simmer.  Cook until it thickens (5 to 8 minutes)
    - Add spinach and wilt.  Cook until soft (2 to 3 minutes)
    - Make wells and add eggs.  Cook, covered, for 3 to 5 minutes
    - Heat the pita breads over an open burner and cut into strips
    - Serve eggs over sauce, with crumbled feta on top