Spinach Shakshuka
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 large
Yellow Onion (finely chopped)1 tsp
Ground Coriander1 tsp
Ground Cinnamon1 tsp
Kosher Salt280 g
Baby Spinach (280 g)2 tsps
Lemon Juice (fresh)4
EggsDirections:
1
Heat the olive oil in a large pan set over medium heat
2
Add the onion and jalapeño and cook, stirring occasionally, until softened, 6 to 8 minutes
3
Add the garlic, coriander, cinnamon, and salt, and cook, stirring, until fragrant, 1 to 2 minutes
4
Add the spinach and lemon juice to the pan, turn the heat to low, cover, and cook, tossing occasionally with tongs, until the spinach is very soft, 7 to 10 minutes
5
(If the spinach does not fit all at once in the pan, add a little at a time, adding more as the spinach in the pan wilts
6
) Uncover and evenly spread the mixture across the bottom of the pan
7
Use the back of the spoon to make four to six shallow indentations in the surface of the greens mixture to hold the eggs while they cook
8
Break the eggs into small cups and gently slide them into the indentations
9
Raise the heat to medium, cover the pan , and cook until the whites are set but the yolks are still a bit runny, 4 to 5 minutes
10
Remove the pan from the heat
11
Drizzle a little more olive oil on top and sprinkle with pepper, feta, and cilantro
12
Serve hot, directly from the pan
13
Heat the olive oil in a large pan set over medium heat
14
Add the onion and jalapeño and cook, stirring occasionally, until softened, 6 to 8 minutes
15
Add the garlic, coriander, cinnamon, and salt, and cook, stirring, until fragrant, 1 to 2 minutes
16
Add the spinach and lemon juice to the pan, turn the heat to low, cover, and cook, tossing occasionally with tongs, until the spinach is very soft, 7 to 10 minutes
17
(If the spinach does not fit all at once in the pan, add a little at a time, adding more as the spinach in the pan wilts
18
) Uncover and evenly spread the mixture across the bottom of the pan
19
Use the back of the spoon to make four to six shallow indentations in the surface of the greens mixture to hold the eggs while they cook
20
Break the eggs into small cups and gently slide them into the indentations
21
Raise the heat to medium, cover the pan , and cook until the whites are set but the yolks are still a bit runny, 4 to 5 minutes
22
Remove the pan from the heat
23
Drizzle a little more olive oil on top and sprinkle with pepper, feta, and cilantro
24
Serve hot, directly from the pan