Citrus and Oregano Tel Aviv-Style Shakshuka with Mushrooms and Spinach

Method

1. Heat oil in a large skillet over medium heat.
2. Sauté onion and garlic until softened, about 5 minutes.
3. Add tomatoes, tomato paste, cumin, and paprika; cook 10 minutes.
4. Stir in lemon zest and dried oregano during preparation, after adding tomatoes and tomato paste.
5. Stir in mushrooms and cook until tender, about 5 minutes.
6. Add spinach and cook until wilted, then gently crack eggs into the mixture.
7. Sprinkle cheese over the top and cover until melted, about 3 minutes.
8. Serve warm, optionally with crusty bread.