Green Shakshuka with Spinach, Cumin and Feta

What you need

• 3 tbsp olive oil
• 1 onion, medium, finely chopped
• 3 cloves garlic, minced
• 1 green chili, seeded and finely chopped, optional
• 1 tsp ground cumin
• 500 g (1 lb) fresh spinach, washed, large stems removed
• 1 handful fresh parsley, or coriander, chopped
• 6 eggs
• 100 g (3.5 oz) feta, crumbled
• bread, crusty or pita, to serve
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat the olive oil in a wide 28 cm (11 in) lidded frying pan over medium heat.

2. 2

   Add the onion and a pinch of salt. Cook, stirring, until soft and translucent, 5-6 min.

3. 3

   Stir in the garlic, chili and cumin. Cook for 1 min, until fragrant.

4. 4

   Add the spinach in 3 or 4 handfuls, stirring each in until it wilts before adding the next. This takes about 5 min.

5. 5

   Cook 2-3 min more, until most of the liquid in the pan has evaporated. The greens should be moist, not soupy.

6. 6

   Stir in the parsley and season with salt and pepper.

7. 7

   Use the back of a spoon to press 6 hollows into the greens, spaced evenly around the pan.

8. 8

   Crack an egg into each hollow and season the eggs lightly with salt.

9. 9

   Scatter the feta between the eggs, cover the pan and lower the heat.

10. 10

    Cook until the whites are set and the yolks are as runny or firm as you like, 5-7 min.

11. 11

    Serve straight from the pan with bread for scooping up the yolk and greens.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.