SPINACH SHAKSHUKA

PREP TIME COOK TIME KCAL (g) FATS (g) CARBS (g) PROTEIN (g)
10 min 15 min 321 22 19 34
*Serves 1
INGREDIENTS
  • 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 parsley, chopped

 

INSTRUCTIONS

1. 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 and pepper.

2. 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.

3. Make 4 indentations (‘wells’) in the spinach and break an egg in each. Cook for 5-6 minutes covered with a lid until egg whites are set.

4. Dress in fresh parsley and serve.