Shakshuka is a North East African dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. Many variations of the basic sauce are possible, as in this case with Spinach and varying in spice…so be adventurous with your flavours!
1 tbsp. coconut oil
1 large onion, chopped
2 garlic cloves, crushed
4 cups (300g) mushrooms, sliced
2 cups (450g) leaf spinach
handful parsley, chopped
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.
* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.
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