We Can't Get Enough of This Shakshuka Recipe
Quick and healthy, this recipe makes the ultimate breakfast
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp chilli flakes (optional)
- 200g spinach, chopped
- 200g kale, chopped
- 1 jar Opies Silverskin Onions with Turmeric & Mustard Seeds
- 4 large eggs
- Salt and pepper to taste
- Fresh coriander, chopped, to garnish
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened for about five minutes.
Add the minced garlic and cook for another minute until fragrant. Then stir in the ground cumin, ground coriander, ground turmeric and chilli flakes (if using). Cook for another minute to toast the spices.
Add the chopped spinach and kale. Cook, stirring occasionally, until the greens have wilted (around three to four minutes).
Add the Opies Silverskin Onions with Turmeric & Mustard Seeds along with two tablespoons of the vinegar. Stir to combine with the greens and spices.
Use a spoon to create wells in the mixture. Crack one egg into each well.
Cover the pan with a lid and let the eggs cook until the whites are set but the yolks are still runny, about five to seven minutes. Cook longer if you prefer firmer yolks.
Remove from the heat. Season with salt and pepper and garnish with chopped coriander to taste and serve immediately with crusty bread.
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