Greek Shakshuka with Feta and Sautéed Spinach with Almonds

• 30 ml extra virgin olive oil⇄
• 80 g onion⇄
• 15 g garlic⇄
• 3 g ground cumin⇄
• 3 g smoked paprika⇄

1. 1.Heat olive oil in a deep skillet over medium heat at approximately 160°C.
2. 2.Add diced onion and sauté for 3 minutes until softened and translucent.
3. 3.Add minced garlic, cumin, and smoked paprika, stirring for 30 seconds until fragrant.

💡 Keep the heat low when adding garlic to prevent bitterness, and let the spices bloom in the oil for deeper flavor.

• 400 g crushed tomatoes (canned)⇄
• 60 g roasted red peppers⇄
• 40 g Kalamata olives⇄
• 4 g salt⇄
• 2 g black pepper⇄

1. 1.Add crushed tomatoes, diced roasted red peppers, sliced Kalamata olives, salt, and pepper to the skillet and stir to combine.
2. 2.Let simmer over low-medium heat at about 100°C for 10 minutes until the sauce thickens and reduces slightly with a glossy texture.

💡 The olives add a briny depth that makes this distinctly Mediterranean—taste and adjust seasoning if needed.

• 15 ml extra virgin olive oil⇄
• 400 g fresh spinach⇄
• 10 g garlic⇄
• 30 g sliced almonds⇄
• 2 g salt⇄
• 10 ml lemon juice⇄

1. 1.Heat olive oil in a separate large pan over medium heat at 160°C.
2. 2.Add minced garlic and sauté for 30 seconds until fragrant.
3. 3.Add fresh spinach in batches, stirring for 3-4 minutes until wilted and bright green.
4. 4.Toss in sliced almonds and a splash of lemon juice, cooking for 1 more minute until almonds are lightly toasted.

💡 Add spinach in batches to avoid overcrowding the pan, ensuring even wilting without steaming.

• 4 count large eggs⇄
• 80 g feta cheese⇄
• 10 g fresh flat-leaf parsley⇄
• 10 ml extra virgin olive oil⇄

1. 1.Make 4 wells in the simmering sauce using the back of a spoon and crack one egg into each well.
2. 2.Crumble feta cheese over the entire surface.
3. 3.Cover with a tight-fitting lid and cook over low heat at about 90°C for 6-8 minutes until the egg whites are set and opaque but yolks remain runny.
4. 4.Garnish with chopped parsley and a drizzle of olive oil.

💡 Cover tightly to trap steam, which cooks the egg tops evenly without needing to flip them.