Easy Shakshuka with Spinach
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.
Ingredients
- 1/4 onion chopped
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1/2 teaspoon garlic minced
- 1 tablespoon olive oil
- 4.5 ounces spinach coarsely chopped
- 14 ounces fire-roasted tomatoes canned
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- salt and pepper
- 10 sprigs cilantro chopped
- 10 sprigs parsley chopped
- 2 eggs
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.
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.
Nutrition
Calories: 212kcalCarbohydrates: 18gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gSodium: 430mgFiber: 5gSugar: 8g