Green Shakshuka

Notes

Mum’s favourite breakfast of all time. Made it for her most Mother’s days.

Method

1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the green chilli, cook for 1 minute until fragrant.
4. Stir in the cumin and coriander, cooking for 30 seconds.
5. Add the spinach, coriander, and parsley, stirring until wilted.
6. Pour in the vegetable stock. Season with salt and pepper.
7. Simmer the sauce for 5-8 minutes until it reduces slightly.
8. Make 8 small wells in the sauce and crack an egg into each well.
9. Cover the pan and cook for 5-7 minutes until the egg whites are set but yolks remain runny.
10. Serve hot with fresh bread or pita.