Shakshouka are poached eggs often in a tomato sauce base of garlic, onions, olive oil and paprika. For this recipe, we are going to use spinach, garlic and mushrooms. Feel free to be creative and substitute. The more varieties you create, the more flavors you can enjoy!
- 1 tbsp. coconut oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 4 cups (300g) mushrooms, sliced
- 2 cups (450g) leaf spinach
- 4 eggs
- handful of parsley, chopped (or basil)
Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft. Next, add the mushrooms and cook for another 3-4 minutes. Season with salt & pepper.
Now start adding the spinach to the pan, you will likely have to do this in batches. Cover the pan with a lid and let it wilt, repeat this step until all the spinach is in the pan. Stir well and taste for seasoning.
Make 4 indentations (‘wells’) in the spinach and break an egg in each. Cook for 5-6 mins covered with a lid until egg whites are set.
Garnish with fresh parsley (or basil) and serve.
(Serves 2) Nutrition per serving: 321 kcal / 22g Fat / 19g Carbs / 24g Protein