Shakshuka

INGREDIENTS

• 2 Egg
• 600g Tomato
• 100g Onion
• 2 tsp Garlic Paste
• 100g Spinach
• 10g Coriander
• 4 tsp Cooking Oil
• 0.5 tsp Ground Cumin
• 0.5 tsp Ground Coriander
• 0.5 tsp Garam Masala
• 0.25 tsp Chilli Powder
• 0.5 tsp Salt

STEPS

1. 1

   Heat 4 tsp of cooking oil in a wide lidded frying pan over medium heat. Add 100g of onion (finely chopped) and cook for 5 minutes, stirring occasionally, until softened and lightly golden.

   ⏱ 5 min

2. 2

   Add 2 tsp of garlic paste, 0.5 tsp of ground cumin, 0.5 tsp of ground coriander, 0.5 tsp of garam masala and 0.25 tsp of chilli powder. Stir for 30 seconds until fragrant.

   ⏱ 1 min

3. 3

   Add 600g of tomato (finely chopped), 100g of spinach and 0.5 tsp of salt. Cook uncovered for 12 minutes, stirring occasionally, until the tomatoes break down into a thick sauce and the spinach wilts.

   ⏱ 12 min

4. 4

   Make shallow wells in the sauce and crack 2 eggs into them. Cover the pan and cook for 6 to 8 minutes, until the egg whites are fully set and the yolks reach the doneness you prefer.

   ⏱ 6 min

5. 5

   Remove from the heat, rest for 2 minutes, and scatter 10g of coriander (chopped) over the shakshuka before serving.

   ⏱ 2 min