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Baked Greek Shakshuka
Shakshuka, or Eggs In Purgatory, is an egg dish traditionally cooked in a spicy blend of tomato sauce and other flavors. This Greek version is a twist on that, substituting tomatoes for spinach and baking it in the oven, rather than the stove top.
Prep Time: 00:20
Cook Time: 00:30
2 tablespoons olive oil
1 clove garlic, minced
1 small red onion, chopped
2 bags of fresh baby spinach, or 2 boxes of frozen leaf spinach, thawed and drained
3/4 cup feta cheese, crumbled
1/4 cup feta cheese, for topping
1 cup croutons, your favorite flavor (optional)
1 teaspoon dried dill
1 teaspoon italian seasoning
salt & pepper, to taste
1In a large skillet, saute minced garlic and chopped onion in olive oil over low heat until onions are transparent, about 5 minutes.
2Add the baby spinach, dill and Italian seasoning and let wilt (if using fresh spinach) for 3-5 minutes, stirring occasionally.
3Add the feta cheese to the spinach and mix well. Transfer to a baking dish.
4Carefully crack each egg side by side over the spinach mixture and lightly season with salt and pepper. Top with more feta and optional croutons.
5Bake at 350 for 20 minutes, until eggs are set and spinach is bubbly.
6Serve with lemon wedges.
This dish is delicious with the addition of sun dried tomatoes, too. You can also add cooked orzo to the spinach as well!
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