Shakshuka Eggs
INGREDIENTS
1 onion, diced
1 red pepper, diced
3-4 garlic cloves, roughly chopped
1 cup frozen chopped spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon chilli powder/flakes (optional)
1 can whole peeled tomatoes
1/4 cup water
4-6 eggs
SERVING
fresh parsley, roughly chopped
toasted sesame seeds
METHOD
In a large pan with a lid, sauté the onion and red pepper in about 4 tablespoons of olive oil over medium heat until softened. Once softened, add the garlic and cook until aromatic. Then, incorporate the frozen spinach, cooking until it's softened.
Next, add the spices and dried herbs, stirring until their aromatice. Pour the tinned tomatoes into the pan along with a splash of water from the can - swirl the can to collect any remaining tomato juice and add it to the pan.
Simmer the mixture for 20-25 minutes until it thickens to your desired consistency. Crack your eggs in, cover with the lid and cook for 5-8 minutes, depending on your preferred egg doneness.
Once the eggs are cooked, remove the pan from the heat, serve and garnish with fresh parsley and toasted sesame seeds.
