Green Shakshuka with Spinach and Peas
A flavorful, protein-packed dish with greens, spices and eggs that you can have for diner or breakfast.
Servings: 2 people
- 4 eggs organic
- 2 cups frozen spinach defrosted
- 2 cups frozen peas defrosted
- 1 tbsp fresh lemon juice
- 1 yellow onion diced
- 1 tsp cumin ground
- 1/2 tsp coriander seeds ground
- 1 tbsp raisins
- ⅓ cup goat cheese crumbled
- 2 garlic cloves diced
- 1 tbsp avocado oil
- 1/2 tsp salt and freshly ground pepper
- To garnish: toasted walnuts crushed
Heat the avocado oil into a non-stick or cast iron skillet, add the onion and garlic. If not using oil, simply add 2 tbsp water.
Cook for 3-4 minutes over low heat, stirring frequently, until translucent.
Add the spices and mix to combine.
Add the spinach and peas, stir and cook over medium heat until the spinach juices are reduced and the peas are cooked.
Add the lemon juice and raisins, stir to combine. Season with salt and pepper then use the back of your spoon to create little spaces for the eggs.
Break the eggs into the created wells then cover the skillet and let cook for 5 minutes. You can lid the skillet for quicker results, but the spinach will loose its vibrant green colour.
Top with goat cheese and crushed walnuts and serve warm.
Serving: 356g | Calories: 446kcal