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
INGREDIENTS
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
METHOD
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.