Greek Shakshuka with Feta and Sautéed Spinach with Almonds

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

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

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

Make 4 wells in the simmering sauce using the back of a spoon, crack one egg into each well, crumble feta cheese over the entire surface, 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; garnish with chopped parsley and a drizzle of olive oil.