Forget take-out – in less than 30 minutes you can have a wholesome and delicious meal fit for any night of the week. This Spinach Shakshuka is a creative spin on the traditional Middle Eastern dish that celebrates eggs poached in an aromatic tomato sauce. Packed with veggies, protein, and flavor; it’s sure to please everyone at the table! With just one pan, this fuss-free entrée will be ready in no time and best of all, cleanup takes just minutes. So grab your ingredients and let’s get cooking!
Recipe
1 tbsp. coconut oil
1 large onion, chopped
2 garlic cloves, crushed
4 cups mushrooms, sliced
2 cups leaf spinach
4 eggs
handful parsley, chopped
How to Prepare
Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft. Next, add the mushrooms and cook for another 3-4 minutes. Season with salt and pepper.
Now start adding the spinach to the pan, you will likely have to do this in batches. Cover the pan with a lid and let it wilt, repeat this step until all the spinach is in the pan. Stir well and taste for seasoning.
Make 4 indentations (‘wells’) in the spinach and break an egg in each. Cook for 5-6 minutes covered with a lid until egg whites are set.
Dress in fresh parsley and serve.
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