Indian Spiced Spinach Shakshuka

Ingredients

• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 6 oz/171 g red onion (thinly sliced)
• 1 teaspoon salt
• 3 garlic cloves (thinly sliced)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 15 oz/425 g canned tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon powder
• 1 teaspoon sugar (canned tomato sauce can be little tart)
• 1 teaspoon dried fenugreek leaves
• 5 oz/ 142 g baby spinach
• 5 eggs
• finely chopped cilantro leaves for garnish

Instructions

1. 1

   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.

2. 2

   Sprinkle the cumin powder and chili powder. Give it a mix and pour the tomato puree. Stir and cook for 2 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   After mixing everything, check for salt and add any, if required.

6. 6

   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.

7. 7

   Garnish with fresh cilantro leaves and serve warm.