John Myers
Ingredients for 2 servings:
- 6 spring onions
- 1 onion(s), white
- ½ bunch parsley
- 800 g leaf spinach, frozen
- 4 eggs, size M
- 4 tbsp olive oil
- cumin
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Clean and wash the spring onions and slice into thin rings. Peel the onion and finely dice. Wash the parsley, spin dry, and roughly chop. Defrost the spinach and drain well or squeeze out any water. Heat the olive oil in a large pan, then fry the spring onions and onions for about a minute. Add the spinach and parsley to the pan and let them wilt, then season with salt, pepper, and cumin. Make wells in the spinach for the eggs, add the four eggs to the pan, and cover and cook over medium heat for about five minutes. Arrange the shakshuka on two plates and serve immediately, hot, with some bread on the side.
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