Shakshuka with Spinach

Ingredients

• 15 ml olive oil
• 1 medium onion, finely diced
• 1 red pepper, diced
• 2 cloves garlic, minced
• 400 g tinned chopped tomatoes
• 150 g fresh baby spinach, washed and drained
• 1 tsp sweet paprika
• 1 tsp ground cumin
• ¼ tsp chilli flakes (optional)
• 4 eggs
• ¼ tsp salt, to taste
• 1 handful fresh coriander or parsley

Method

1. 1

   Prepare vegetables and spinach

   Finely dice the onion and red pepper. Mince the garlic cloves. Wash the fresh baby spinach and spin or pat dry. Prepare a wide frying pan (about 24–26 cm) with a matching lid.

2. 2

   Soften onion and pepper

   Warm 15 ml olive oil over medium heat. Add the diced onion and pepper, cooking for 7–8 minutes until soft and translucent, stirring regularly to prevent browning.

3. 3

   Cook garlic and spices

   Stir in the minced garlic, sweet paprika, ground cumin and optional chilli flakes. Fry for 30 seconds until fragrant, taking care that the garlic does not brown.

4. 4

   Simmer the tomato sauce

   Pour in the chopped tomatoes with their juice and salt. Simmer uncovered over low heat for 10–12 minutes, stirring occasionally, until the sauce reduces and thickens.

5. 5

   Fold in spinach and add eggs

   Add the baby spinach in handfuls, folding it into the hot tomato sauce until just wilted. Make four deep wells in the spinach-tomato mixture. Crack an egg into a cup and gently slide one into each pocket.

6. 6

   Cover and cook until set

   Cover with the lid and simmer over low heat for 6–9 minutes until the egg whites are completely firm and opaque, while the yolks stay runny. Garnish with fresh herbs and serve immediately with warm bread.