Recipe: Spinach Shakshuka
If you’re looking for a nutritious meal that’s gluten-free, dairy-free, low-carb, and vegetarian diet, this spinach and mushroom shaksuka is a perfect choice!
It's not just healthy; it's also quick to prepare, taking less than 30 minutes from start to finish. Here's how you can whip up this wholesome meal, rich in flavour and packed with nutrients.
Here’s how to make it:
Packing 321 calories, with 22g of fat, 19g of carbohydrates, and 24g of protein, this dish is as nutritious as it is delicious!
Ingredients (serves 2):
Coconut Oil: 1 tbsp.
Large Onion: 1, chopped
Garlic Cloves: 2, crushed
Mushrooms: 300g, sliced
Leaf Spinach: 450g
Eggs: 4
Parsley: A handful, chopped
Here’s how to make it:
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and crushed garlic, sautéing for 2-3 minutes until they become soft and fragrant.
Introduce the sliced mushrooms to the pan, continue cooking for another 3-4 minutes. Don’t forget to season with salt and pepper to taste.
Begin adding the spinach to the pan in batches. Cover with a lid to help the spinach wilt faster. Stir occasionally and repeat until all the spinach has been added and wilted. Give the mixture a good stir and adjust the seasoning if needed.
Make four wells in the spinach and mushroom mixture and carefully crack an egg into each well.
Cover the pan with a lid and let the eggs cook for 5-6 minutes, or until the whites are set but the yolks are still runny, depending on your preference.
Sprinkle chopped parsley over the top for a fresh, herby finish and serve!
This dish is perfect for a quick breakfast, a light lunch, or a nutritious dinner. It combines the earthy flavours of mushrooms and spinach with the richness of eggs; all brought together with a touch of fresh parsley.
It's a simple, one-pan meal that proves eating healthily doesn't have to be complicated or time-consuming.
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