Green Shakshuka

With a green shakshuka, instead of onion and tomato as the base we use lots of beautiful green spinach. It gives it an buttery earthy taste that is packed full of fibre, vitamin K, folate, vitamin A and iron. This one is best eaten fresh. Serve with a toasted piece of buttered sourdough to dunk into the gooey eggs.

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Ingredients (Serves 1)

• 1/2 Brown onion, diced

• 2 Garlic cloves, crushed

• 1 tsp Olive oil

• 150g English spinach, shredded

• 1/4 tsp Chili flakes

• 2-3 Eggs

• Salt and pepper

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1. Sautee the onion and garlic in a medium saucepan until soft and starting to brown. If you find it sticking to the pan please add a dash of water.

2. Add in the chopped spinach and keep moving it around the pan until soft and wilted, you may need to add a dash more water or even better, bone broth.

3. Once the spinach is wilted, make two or three small wells in the spinach and onion mix and crack in the eggs. Turn the heat to low and leave to cook until the eggs are cooked through to your liking. To speed this up you can place this under a hot grill to cook the top of the eggs or cover the frying pan with a fitted lid. Season with chili, salt and pepper and enjoy.

Notes: Jazz this up by adding little bit of bacon, sausage or capsicum. You could also top with shaved parmesan.