Spinach Shakshuka

Spinach Shakshuka

SPINACH

Spinach has the power to form healthy new cells and is a rich source of vitamins, minerals, and fiber.

 

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 large yellow onion, finely chopped

1 small jalapeño, seeded and finely chopped

4 garlic cloves, finely chopped

1/4 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1 teaspoon kosher salt

10 ounces baby spinach

2 teaspoons fresh lemon juice

4 eggs

Freshly ground black pepper

Feta cheese and roughly chopped fresh cilantro, for sprinkling

 

Heat the olive oil in a large pan set over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, coriander, cinnamon, and salt, and cook, stirring, until fragrant, 1 to 2 minutes​.

Add the spinach and lemon juice to the pan, turn the heat to low, cover, and cook, tossing occasionally with tongs, until the spinach is very soft, 7 to 10 minutes. (If the spinach does not fit all at once in the pan, add a little at a time, adding more as the spinach in the pan wilts.) Uncover and evenly spread the mixture across the bottom of the pan. Use the back of the spoon to make four to six shallow indentations​ in the surface of the greens mixture to hold the eggs while they cook.

Break the eggs into small cups and gently slide them into the indentations. Raise the heat to medium, cover the pan, and cook until the whites are set but the yolks are still a bit runny, 4 to 5 minutes. Remove the pan​ from the heat. Drizzle a little more olive oil on top and sprinkle with pepper, feta, and cilantro. Serve hot, directly from the pan.  Serves 2

 

Nutritional Information:  274 Calories, 11g Carbohydrates, 12g Fat, 13g Protein, 4g Fiber, 267g Cholesterol

 

Lisa Lewis is the author of Healthy Happy Cooking. Her cooking skills have been a part of First Place for Health wellness weeks and other events for many years. She provided recipes for 14 of the First Place for Health Bible studies and is a contributing author in Better Together and Healthy Holiday Living. She partners with community networks, including the Real Food Project, to provide free healthy cooking classes.

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