This Yoom spinach shakshuka is a creative spin on the original tomato-based Israeli Shakshuka. It’s a flavor-packed breakfast option that is easier to digest than eggs benedict or other heavier egg-based breakfast dishes we all love. Packed with vitamins and minerals such as potassium, magnesium, vitamins B6, B9 and E, iron and folic acid, spinach is a nutrient-rich veggie that marry well with high-quality protein eggs.
AIR: Yes I FIRE: In moderation l EARTH: Yes
AIR + FIRE: Yes I FIRE + EARTH: In moderation I AIR + EARTH: Yes I AIR + EARTH + FIRE: Yes
Serves 4 l Difficulty: very easy l Prep time: 10min l Total time: 20min
1 onion, minced
2 garlic cloves, minced
1 pound fresh spinach (~3 ‘bouquets’)
1 teaspoon dried cumin
1 teaspoon coriander seeds
Pinch mineral salt and black pepper
½ cup vegetable broth
Handful chopped fresh cilantro
Preheat the oven to 350°F.
In a large, oven-safe skillet, heat one teaspoon of ghee over medium heat. Add the onion and saute until tender, 4 minutes. Add the garlic, then saute until fragrant, 1 minute more.
Stir in the spinach and cook until fully cooked, 4 minutes
Season with cumin, coriander, salt and pepper. Cook about 1 minute, until fragrant.
Transfer the mixture to a blender and blend one time. Then add the broth and blend until thick and smooth.
Wipe out the skillet and grease it with another teaspoon of ghee. Pour the spinach mixture back into the pan and use a spoon to make 6 circular holes.
Gently crack the eggs into the holes. Place the skillet to the oven and cook until the egg whites are fully cooked, but the yolks are still a little bit jiggly, 20 to 25 minutes.
Sprinkle the shakshuka with parsley and cilantro to taste. Serve immediately.