Mediterranean Spicy Shakshuka with Spinach & Lamb Sausage

About this meal

A robust, spicy tomato and pepper sauce simmered with nutrient-rich spinach and lamb sausage, topped with poached eggs and finished with a touch of feta and parsley. Served with whole grain sourdough toast and a glass of Arugula-Pomegranate Iron Boost Smoothie.

Ingredients

• Eggs — 3 large
• Lamb sausage (fresh, nitrate-free) — 100g, sliced
• Fresh spinach — 2 cups
• Red bell pepper — 1 medium, diced
• Tomatoes — 2 large, chopped
• Onion — 1/2 medium, diced
• Garlic cloves — 2, minced
• Olive oil — 2 tbsp
• Hot paprika — 1 tsp
• Ground cumin — 1/2 tsp
• Ground turmeric — 1/4 tsp
• Fresh parsley — 2 tbsp, chopped
• Feta cheese — 30g, crumbled
• Whole grain sourdough bread — 2 slices (for serving)
• Salt and black pepper — to taste
• Pomegranate seeds (for garnish) — 2 tbsp

Steps

1. Heat olive oil in a skillet. Add onions and bell pepper; sauté until softened.
2. Stir in garlic, lamb sausage, and spices (hot paprika, cumin, turmeric). Cook for 2-3 minutes until fragrant and sausage browns.
3. Add tomatoes and cook until they soften; then stir in the spinach and cook until wilted. Season with salt and pepper.
4. Make 3 wells in the mixture and crack eggs into each. Cover and simmer gently until whites set but yolks remain runny.
5. Sprinkle with feta and parsley. Garnish with pomegranate seeds for a Mediterranean twist.
6. Serve with toasted whole grain sourdough.