Creamy Green Pea & Spinach Shakshuka with Feta and Toasted Pitta Soldiers
A creamy, herby shakshuka with spinach and peas baked until thick, topped with feta and dunkable pitta.
- 400 g canned chopped tomatoes
- 250 g frozen peas
- 120 g baby spinach
- 150 g onions
- 2 cloves garlic
- 20 ml olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp chilli flakes
- 80 g feta cheese
- 80 g Greek yoghurt
- 1 pc lemon
- 2 pc pitta breads
- 10 g fresh parsley
- 1 pc vegetable stock cube
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Slice pitta into strips and toast 4-5 minutes until crisping at the edges.
- Step 2
In a skillet/pan, heat olive oil. Finely chop onion and cook 6-7 minutes until soft.
- Step 3
Add garlic and spices (cumin, smoked paprika, coriander, chilli flakes). Stir 30 seconds.
- Step 4
Stir in chopped tomatoes and 100 ml water with the stock cube dissolved. Simmer 8 minutes to thicken.
- Step 5
Add frozen peas and spinach; cook 3-4 minutes until peas are tender and spinach wilted.
- Step 6
Stir in Greek yoghurt and lemon juice; season with salt and pepper. Transfer to a small baking dish and crumble feta over the top.
- Step 7
Bake 10-12 minutes until bubbling and lightly golden. Finish with parsley and serve with toasted pitta soldiers.
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