Whether you eat this traditional Mediterranean breakfast dish early in the morning, as lunch or as a breakfast for dinner, it is simple to make and delicious at any time of day. This Easy Shakshuka with Spinach recipe for two is foolproof, vegetarian and gluten free.
Prep Time10 minutesmins
Cook Time15 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1/4onionchopped
1/2red bell pepperchopped
1/2green bell pepperchopped
1/2teaspoongarlicminced
1tablespoonolive oil
4.5ouncesspinachcoarseley chopped
14ouncesfire-roasted tomatoescanned
1/2teaspoonpaprika
1/4teaspooncumin
salt and pepper
10sprigscilantrochopped
10sprigsparsleychopped
2eggs
4ounceshalloumioptional
Instructions
Chop the onion and the bell peppers and mince the garlic. (NOTE 1)
Cut the spinach leaves, not too fine, just a little smaller.
Heat the oil in a skillet to medium heat and add the onion and bell peppers. Cook for about 5 minutes.
Add the garlic, spinach, tomatoes, spices and salt and pepper and bring to a low simmer.
Add most of the cilantro and parsley and mix. Taste and add spices or salt if needed.
Use the back of a lade to create 2 wells in the skillet and crack the eggs directly into each well.
Reduce the heat and cover the skillet. Cook for 4-5 minutes. (NOTE 2)
Garnish with the rest of the cilantro and parsley.
Serve it as is or with pita bread (very Mediterranean/Middle Eastern) or with grilled Halloumi as I did. (NOTE 3)
Notes
Instead of fresh garlic you can use garlic paste.
A cooking time of 4-5 minutes would give firm egg whites, but still a runny yolk. Cook longer if you want the yolk to be less runny and firmer.
Grilling Halloumi: slice the halloumi cheese into 1/2-inch thick slices. You can grill them straight onto a grilling pan or with a little bit of olive oil (brush each side of the cheese or simply brush your grilling pan with olive oil). Grill the cheese a few minutes on each side. If you like you can blacken the halloumi as well.