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Shakshuka with Spinach, Mushrooms and Spices

Shakshuka with Spinach, Mushrooms and Spices While going through a magazine I came across “Shakshuka”, (means mixed)eggs poached in a savory tomato base, originated in Tunisia. A breakfast recipe, popular in North Africa and the Middle East. The spices appealed and inspired me to prepare and cook this dish with the available fresh ingredients and spices I have in my kitchen. This delicious, versatile dish can be cooked for breakfast, lunch or dinner. I love my veggies. Therefore, incorporated mushroom, spinach and fresh tomatoes. Fresh, colorful veggies always add vibrancy and the combination of spices elevates and imparts incredible flavours to the taste buds! I am happy to share an inspired recipe, which is delicious and easy to cook. I hope you try this recipe and add vegetables and spices of your choice which you enjoy. Serve it mild or spicy with any kind of bread! Ingredients 1 cup baby spinach 2 fresh tomatoes 1/2 onion finely chopped 4 mushrooms 2 sprigs oh green onions 2 cloves of garlic Few sprigs of cilantro or parsley finely chopped 1 Serrano chili - optional 2 eggs Dry spices and seasonings: 1/2 tsp Paprika 1/4 tsp Black pepper 1/4 tsp cumin powder 1/4 tsp coriander powder 1/4 tsp Chili powder 1/2 tsp Sugar Salt as per taste Method - In a heated pan, add ghee and olive oil. - Add chili and garlic, cook for few seconds. - Add onions till it is translucent. - Add salt to taste. - Then add mushrooms, cook mushrooms undisturbed till it’s golden brown and releases some of the liquid. - Add green onions and baby spinach together - Cover lid till spinach wilts - Then add chopped tomatoes and seasoning: smoked paprika, black pepper. Cumin, coriander, chili powder and sugar to balance out the acidity of the tomatoes while cooking, mellowing the tartness, resulting in a smoother and more balanced flavor. - With covered lid, let the tomatoes cook till it softens. Turn the heat down and allow the mixture to simmer - Once tomatoes are cooked, make 2 wells in the mixture and gently slide the whole cracked eggs into the wells to nestle. - Cover with lid and let the eggs poach in the simmering spiced mixture for 5 to 8 minutes or until the egg yolks are cooked to your liking. - The egg yolk is meant to be runny, however, you can cook it to your liking; soft, medium, runny - Garnish with chopped cilantro or parsley Serve with any bread . Enjoy! Note: spices can be adjusted to individual preference. Like, subscribe and leave me comments - I want to hear from you! Thank you for watching, have a relaxed day!