Palestinian
Shakshuka with Tomato and Spinach
A comforting dish of poached eggs in a spiced tomato and spinach sauce, traditionally served for breakfast or lunch.
25 minutes4 servings
Ingredients
Method
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until fragrant.
- Stir in tomatoes, cumin, paprika, and salt. Simmer for 10 minutes until thickened.
- Add spinach and cook until wilted. Make 4 wells in the mixture.
- Crack eggs into the wells, cover, and cook for 5-7 minutes until whites are set.