Eggs and spinach are real breakfast buddies and pack a powerful nutritional punch! This is a different but delicious take on a traditional Shakshuka that we think you'll love.
Serves 2.
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
A handful of flat-leaf parsley, chopped
Method
Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft.
Add the mushrooms and cook for another 3-4 minutes and season with salt & pepper.
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 and repeat this step until all the spinach is in the pan.
Stir well and taste for seasoning.
Make 4 egg-sized wells in the spinach and break an egg into each.
Cook for 5-6 minutes covered with a lid until egg whites are set.
Sprinkle with the parsley and serve immediately.
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