Spinach Shakshuka

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash and clean spring onions and cut into fine rings. Peel and finely chop the onion. Peel garlic and chop finely. Wash parsley, shake dry, pluck off leaves and chop finely. Sort the spinach, put it in a sieve, rinse cold and drain well.

2. 2

   Heat the oil in a pan with a lid (you can also simply use a lid). Fry the spring onions, onion and garlic for 1-2 minutes. Add spinach and parsley.

3. 3

   Let spinach collapse easily (takes 1-2 minutes). Season spinach with salt, pepper and cumin.

4. 4

   Using a tablespoon, press 2-4 small depressions into the spinach. Beat the eggs one by one and let them slide carefully into the spinach recesses. Leave to set on a low heat for 5-6 minutes, half covering the pan.

5. 5

   If you like your yolks a little firmer, cover the pans completely. Serve the shakshuka immediately. Sprinkle with the rest of the parsley and add crisp baguette.