Spinach Shakshuka
Mince the garlic, finely sliced the spring onion, and gather all the ingredients.
- Cook50 min
- Total50 min
- Serves4
- LevelEasy
Ingredients
- 3 tbsp. olive oil
- 2 garlic cloves, minced
- 2 spring onions, thinly sliced, divided
- to taste salt
- 1 tbsp. tomato purée
- 1 tsp. cumin seeds
- 1 tsp. smoked paprika
- 7 oz(200g) baby spinach leaves
- 4 large eggs
Preparation
- Mince the garlic, finely sliced the spring onion, and gather all the ingredients.
Method
- Heat oil in a skillet over medium heat, add the crushed garlic and cook until just fragrant.
- Add the half chopped spring onion, salt, tomato puree, cumin seeds, and smoked paprika.
- Add a splash of water and cook for 2-3 minutes, add the spinach, whisk to well combine then.
- Cover and cook until the spinach wilted for 4-6 minutes, uncover and cook for another 2-3 minutes to dried up the moisture.
- Make four holes in the mixture and crack the eggs into each hole, sprinkle with the remaining chopped spring onion, cover again and cook until the whites are cooked through but the yolks are still runny, enjoy!
