Preheat the oven to 350°F (175°C).
In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, around 4 to 5 minutes. Add the garlic and jalapeno, then sauté for a further 1 minute.
Stir in the spinach and cook until fully wilted around 4 to 5 minutes. Season with cumin, coriander, salt, pepper and harissa. Cook for around 1 minute.
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.
Wipe out the skillet and grease it with non-stick cooking spray. Pour the spinach mixture back into the pan and use a wooden spoon to make eight circular wells.
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 jiggly, around 20 to 25 minutes.
Sprinkle the shakshuka with parsley, cilantro and red-pepper flakes, to taste.
|Macro (Per serving)||Gram||Kcal||%|
- 2 tbsp extra-virgin olive oil
- 1 onion, minced
- 2 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 453g spinach
- 1 tsp dried cumin
- ¾ tsp coriander
- Salt and freshly ground black pepper
- 2 tbsp harissa
- 135ml vegetable broth
- 8 large eggs
- Chopped fresh parsley, for serving
- Chopped fresh cilantro, for serving
- Red-pepper flakes, for serving