Description
An easy savory breakfast dish packed with greens, spices, and eggs.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 1–2 teaspoons freshly ground cumin
- 1–2 teaspoons freshly ground coriander
- 1 teaspoon smoked paprika
- 2 large garlic cloves, finely diced
- salt and pepper to taste
- 1 16–ounce bag of frozen chopped spinach
- 1/4 cup water, milk, or cream
- 4 eggs
- for garnish and serving: fresh greens, lemon juice, crumbled feta, avocado, crusty bread, fresh herbs
Instructions
- Preheat oven to 400 F.
- Add olive oil to an oven-safe skillet on the stove over medium-high heat. Add the onion and spices with a big pinch of salt and pepper. Sauté until the onion is slightly golden and the spices are fragrant. Add the garlic and sauté.
- Add the spinach to the skillet. It’s okay if the spinach is not completely thawed. Stir to combine with the onion and spices and let cook until spinach is soft. Turn the heat down to medium-low. Using a food processor or small blender, add about 1/2-3/4 of the spinach mixture and blend with your choice of water, milk, or cream until the texture is saucy. Add back to the rest of the spinach in the pan.
- Stir the blended and chopped spinach together in the skillet and smooth out into an even layer. Using the back of a spoon, create craters in the spinach and crack an egg into the crater. Repeat to cook as many eggs as you need.
- Once the eggs are added, carefully transfer the skillet to the oven. (Use an oven mitt, the skillet handle can be hot!) Bake for 10-15 minutes until the eggs have set. Remove earlier if you prefer a more runny yolk, longer for a more set yolk. Ovens vary, so check on eggs to reach your preferred texture.
- Carefully remove the skillet from the oven and turn off the heat.
- Garnish with desired toppings and serve hot. Enjoy!
- Prep Time: 10
- Cook Time: 30
- Category: breakfast
Keywords: eggs, breakfast, shakshuka