converge: auto-commit at 2026-05-26 15:18:02 from zendo.brechtel

shakshuka-with-feta-spinach-and-artichoke-hearts.cook

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+---
+title: Shakshuka with Feta, Spinach, and Artichoke Hearts
+source: https://acleanbake.com/shakshuka-with-feta/
+description: The idea of pairing shakshuka with feta cheese may not be especially groundbreaking, but the way I make it will either impress you or horrify you, depending on how much of a shakshuka purist you are. But even the purists among you won't be disappointed once you take a bite. I promise it is worth relaxing your definition of shakshuka for this hearty, healthy, and satisfying one-pan dish!
+---
+
+Heat @extra virgin olive oil{1 1/2%tbsp} in a #large cast iron skillet{} (or other type of heavy pan).
+
+Sweat @garlic{2%clove}(minced) and @red onion{1/2}(finely chopped) over medium heat, until softened and translucent.
+
+Add @artichoke hearts{3/4%cup}(chopped), @spinach{1%cup}(or 1/2 cup chopped cooked), and @red bell pepper{1}(large, stem and membrane discarded, finely chopped) to the pan. Sauté briefly, then add @canned tomatoes{28%oz}, @harissa{2%tbsp}, @salt{1/4%tsp}, @black pepper{1/4%tsp}, and @chili powder{1/4%tsp}.
+
+Cover and cook until the red pepper is tender. Taste and adjust seasonings to your preference.
+
+Press the back of a tablespoon into the tomato mixture to create 5-6 little wells. Crack @eggs{5}(large) into the wells (one into each), then re-cover the pan and cook just until the egg whites are firm.
+
+Uncover, remove pan from heat, and sprinkle @feta cheese{2%oz}(crumbled) and @parsley{1/2%cup}(roughly chopped) over the top.
+
+Serve immediately with @pita bread{} or flatbread cut into wedges.