Spinach Shakshuka

The only type of shakshuka that I have ever been introduced to was a tomato based shakshuka. Jacob found this recipe for spinach shakshuka so we decided to give it a try!

I started by sautéing one large diced onion in a pan over medium heat with one diced jalapeno (I used a pepper that I had on hand, but I would recommend jalapeno). After the onion softened (about 7 minutes), I added garlic, cumin, coriander, and salt. I let that become fragrant and then added fresh spinach and a splash of lemon juice. I covered the pan and let the spinach cook (tossing every few minutes). In total, it cooked for about 10 minutes. I made little holes in the spinach mixture and carefully cracked in my eggs. I did four eggs total. I turned down the heat, covered the pan, and let it cook for a few more minutes. I removed it from the heat and added my toppings. I used some feta cheese, cilantro, and black pepper. I served it with a side of bread!

This version of shakshuka was good, but I think I would have added a few things. The spinach mixture wasn’t very saucy, like the tomato based version, so I think it would be a good idea to add some crushed/diced tomatoes to add that sauciness. Other than that, the flavor was really incredible! It makes for a fun, one dish breakfast that you can easily share!

Original link here!