One-pan green shakshuka
This twist on a North African recipe that typically features tomatoes is delicious for breakfast, lunch or even dinner. Spinach and chilli are the heroes in our version, while cumin lends an earthy flavour and a nod to the original dish.
1 individual, deseeded, finely chopped
3 individual, finely chopped
¼ cup(s), leaves, chopped
2 tsp, chipotle
- Heat oil in a medium frying pan over medium-high heat. Cook jalapeño and half the shallots, stirring occasionally, for about 3 minutes or until lightly browned. Add spinach and stir until wilted. Stir through cumin and season with salt. Stir in ¼ cup (60ml) water.
- Using the back of a spoon, make 4 hollows in spinach mixture and crack 1 egg into each. Cook, covered for 5-7 minutes, or until eggs are set to your liking. Sprinkle with remaining shallots and coriander. Drizzle over chipotle sauce.
TIP: For extra flavour, drizzle over some salsa verde which you'll find near the tomato salsa in the Mexican section of most major supermarkets.