Spinach and Feta Shakshuka
Meatless meals can be so darn good! Spinach and Feta Shakshuka is a quick and easy vegetarian meal that has a crazy amount of nutrition packed into it. This classic feta and dill combination is bursting with fresh flavors of dill and lemon, and the spinach is a fantastic pairing with eggs. With loads of protein and fiber, it's prime for serving breakfast, lunch, or dinner.
Ingredients
Cooking Instructions
step 1
Thinly slice the Leeks (2) and Scallions (2).
step 2
Heat Olive Oil (1 Tbsp) in a large shallow skillet or braiser. Add leeks and Garlic (2 cloves). Sauté for 2-3 minutes until starting to soften.
step 3
Stir in Vegetable Broth (1 cup), Ground Cumin (1/2 tsp), Ground Coriander (1/2 tsp), Kosher Salt (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp). Simmer for 4-5 minutes until leeks are tender and most of the broth has cooked out.
step 4
Add Fresh Baby Spinach (6 2/3 cups) and toss gently with leeks until wilted.
step 5
Stir in Cannellini White Kidney Beans (3/4 cup), Fresh Dill (1 Tbsp), and squeeze in the juice of half a Lemon (1/2).
step 6
Make 6 large indentations and crack a Farmhouse Eggs® Large Brown Eggs (6) into each. Sprinkle evenly with Feta Cheese (1/2 cup). Cover and cook on medium heat until egg whites are just set and the centers still jiggle; about 4-5 minutes.
step 7
Sprinkle with sliced green onions and the remaining tbsp of Fresh Dill (1 Tbsp). Serve with toasted bread.
