Spinach Shakshuka
Gluten Free | Dairy Free | Low Carbs | Quick | Vegetarian
Serves 2
Prep Time10 Mins
Cooking Time15 Mins
321
kCal
22g
Fats
19g
Carbs
24g
Protein
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 handful parsley, chopped
Method
Instructions:
Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft. Next, add the mushrooms and cook for another 3-4 minutes. 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, repeat this step until all the spinach is in the pan. Stir well and taste for seasoning.
Make 4 indentations (‘wells’) in the spinach and break an egg in each. Cook for 5-6 mins covered with a lid until egg whites are set.
Dress in fresh parsley and serve.
1 tbsp. coconut oil
1 large onion, chopped
2 garlic cloves, crushed
4 cups (300g) mushrooms, sliced
2 cups (450g) leaf spinach
4 eggs handful parsley, chopped
Instructions:
Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft. Next, add the mushrooms and cook for another 3-4 minutes. 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, repeat this step until all the spinach is in the pan. Stir well and taste for seasoning.
Make 4 indentations (‘wells’) in the spinach and break an egg in each. Cook for 5-6 mins covered with a lid until egg whites are set.
Dress in fresh parsley and serve.