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.
1/2red bell pepperchopped
1/2green bell pepperchopped
salt and pepper
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)
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.