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
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.
