- 2 tbsp olive oil
- 1 small onion (finely chopped)
- 4 cloves garlic (crushed)
- 1 courgette (grated)
- 100g baby spinach
- 100g kale (roughly chopped)
- 4 large eggs
- 1 tsp cumin
- ½ tsp salt
- Handful coriander (chopped)
- 1 red chilli (sliced)
0 mins: Prepare the ingredients. Warm the olive oil in a large pan over a medium heat.
5 mins: Add the onions to the pan and sauté for 3-4 minutes until they begin to soften, then add the garlic and cook for a further minute.
10 mins: Add the kale and courgette, cook for 2-3 minutes, stirring regularly, then add the spinach and allow it to reduce for 2 minutes before turning down the heat to low.
15 mins: Create 4 wells in the Shakshuka and crack the eggs directly into these. Cover the pan and cook for 5-10 minutes, depending on how you prefer your eggs. Serve hot.