PREPARATION TIME: 20 mins
COOK TIME: 25 mins
- 2 tablespoons extra-virgin olive oil
- 1 onion, minced
- 2 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1 pound spinach (thawed if frozen)
- 1 teaspoon dried cumin
- ¾ teaspoon coriander
- Salt and freshly ground black pepper
- 2 tablespoons harissa
- ½ cup vegetable broth
- 8 large eggs
- Chopped fresh parsley, as needed for serving
- Chopped fresh cilantro, as needed for serving
- Red-pepper flakes, as needed for serving
1. Preheat the oven to 350°F.
2. In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and jalapeño, then sauté until fragrant, 1 minute more.
3. Stir in the spinach and cook until fully wilted if using fresh, 4 to 5 minutes, or until heated through if thawed from frozen, 1 to 2 minutes.
4. Season with cumin, coriander, salt, pepper, and harissa. Cook for about 1 minute, until fragrant.
5. Transfer the mixture to the bowl of a food processor or a blender and puree until coarse. Add the broth and puree until thick and smooth.
6. Wipe out the skillet and grease it with nonstick cooking spray. Pour the spinach mixture back into the pan and use a wooden spoon to make eight circular wells.
7. Gently crack the eggs into the wells. Transfer the skillet to the oven and cook until the egg whites are fully set, but the yolks are still a little bit jiggly 20 to 25 minutes.
8. Sprinkle the shakshuka with parsley, cilantro, and red pepper flakes, to taste. Serve immediately.
- 251 calories
- 17g fat
- 10g carbs
- 17g protein
- 3g sugars