Shakshuka, or eggs poached in an aromatic tomato sauce, is a fast, one-pan breakfast staple originating from both Northern Africa and Israel. This healthy recipe features spinach, herbs and tomatillos. Garnish with a touch of harissa (a fiery chilli paste) and dip some toasted whole-grain country bread into the jammy yolks.
This is a dish that can be made as a takeaway too, so your mother, wife, other half, auntie, sister and or grandmother, ideally, don’t have to do any cooking this Mother’s Day, even during lockdown!
SERVES 4 | COOK TIME – 30 mins
Per Serving – 254 Cals | Fat 19g | Carbs 4g | Protein 15g
- 2 tablespoons extra-virgin olive oil
- 1 cup sliced spring onions or scallions
- 2 cloves garlic, finely chopped
- 1 jalapeño or serrano pepper, finely chopped
- 1 teaspoon ground cumin
- 8 ounces tomatillos or green tomatoes, chopped
- 8 cups chopped mature spinach
- ¼ cup water
- ½ cup chopped flat-leaf parsley
- ¼ cup chopped fresh coriander
- ¼ cup chopped fresh mint
- ¼ teaspoon salt
- 8 large eggs
- ¼ cup crumbled feta cheese
- Cracked pepper & harissa for garnish
- Heat oil in a medium skillet over medium heat. Add spring onions (or scallions) and cook, stirring occasionally, until tender but not brown, 1 to 2 minutes.
- Add garlic, pepper and cumin; cook, stirring, until fragrant, about 30 seconds. Stir in tomatillos (or green tomatoes) and cook, stirring occasionally, until starting to break down, about 5 minutes.
- Add spinach and water; cook, stirring, until wilted, about 1 minute. Stir in parsley, coriander, mint and salt
- Crack eggs over the vegetables. Cover and cook over medium-low heat until the whites are set, 3 to 5 minutes.
- Remove from heat and sprinkle with feta; cover and let stand for 2 minutes.
- Garnish with cracked pepper and harissa, if desired.