Traditional Shakshuka with Spinach and Feta

Instructions

• 1

  Place an 11-inch cast iron skillet over medium-high heat. Add the oil and onions and cook, stirring for 1 minute. Add the pepper and cook, stirring for 5 minutes, or until the onions are translucent.

• 2

  Add the garlic, paprika and cumin and cook, stirring for 1 minute, or until fragrant.

• 3

  Add the tomatoes and salt and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Meanwhile, continue to the next step.

• 4

  Insert the wire rack into position 5. Select Phase Cook for P1 and set the oven to Bake, Convection, 350°F, for 7 minutes. Press Confirm for P2 and set the oven to Broil, High, for 2 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 5

  Add the spinach to the tomato mixture and stir until wilted. Remove the skillet from the heat.

• 6

  Using the back of a spoon make 6 small wells, evenly spaced apart, in the tomato mixture. Crack the eggs, one at a time, into a small bowl and add to the wells. Sprinkle with the feta and season with pepper.

• 7

  Once preheated, place the skillet in the oven and bake for 7 minutes in P1. The oven will automatically switch to P2.

• 8

  The egg whites should be just set and the yolks soft and runny, or cooked to your liking. If not, broil it a little longer.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 9

  Season with salt and pepper. Sprinkle with the parsley and serve.