Source
https://www.playfulcooking.com/indian-spiced-spinach-shakshuka/
Yield
4 servings
Ingredients
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 6 ounces red onion (thinly sliced)
- 1 teaspoon salt
- 3 garlic cloves (thinly sliced)
- ½ teaspoon cumin powder
- ½ teaspoon chili powder
- 15 ounces canned tomato sauce
- ½ teaspoon salt
- ½ teaspoon cinnamon powder
- 1 teaspoon sugar (canned tomato sauce can be little tart)
- 1 teaspoon dried fenugreek leaves
- 5 ounces baby spinach
- 5 eggs
- finely chopped cilantro leaves for garnish
Instructions
- Place a heavy bottom 9-inch diameter skillet on medium heat. Drizzle the oil and once the oil heats up, scatter the cumin seeds followed by the garlic. Stir for a minute and then, drop the sliced onion. Sprinkle half of the salt. Sauté for 5 minutes or until the onions are cooked through and turn golden brown in color.
- Sprinkle the cumin powder and chili powder. Give it a mix and pour the tomato puree. Stir and cook for 2 minutes.
- If you are using canned tomato sauce, sprinkle the sugar, else you can omit it. Sprinkle rest of the salt, cinnamon powder and dried fenugreek leaves. Give it a stir and then, cover and simmer for 5 minutes.
- After 5 minutes, give it another stir and drop all the baby spinach. Cover the pan for 1 to 2 minutes as that will help to wilt the spinach and make it easy to stir around and mix everything.
- After mixing everything, check for salt and add any, if required.
- Finally, create tiny holes using a spatula and crack the eggs one at a time. Cover the pan and let it cook for 3 to 5 minutes, depending on how runny or firm you like your egg yolk.
- Garnish with fresh cilantro leaves and serve warm.