Spinach Shakshuka
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2–3
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- freshly ground black pepper
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon ground coriander
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 4–6 eggs
- 1 small jalapeã±o, seeded and finely chopped
- 10 ounces (280 g) baby spinach
- feta cheese and roughly chopped fresh cilantro, for sprinkling
- Carbohydrate 11 g(4%)
- Cholesterol 267 mg(89%)
- Fat 21 g(32%)
- Fiber 3 g(14%)
- Protein 13 g(25%)
- Saturated Fat 4 g(21%)
- Sodium 562 mg(23%)
- Calories 274
Preparation 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. From Modern Jewish Cooking © 2015 by Lean Koenig. Buy the full book from Amazon. Reprinted with permission from Chronicle Books.
Preparation 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. From Modern Jewish Cooking © 2015 by Lean Koenig. Buy the full book from Amazon. Reprinted with permission from Chronicle Books.
