Green Shakshuka

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Step 1

1. Place a large skillet over medium heat and add 1 tablespoon oil. Add spinach and sauté until wilted, 3 to 4 minutes.

Step 2

2. Transfer to a colander and drain excess water by pressing into the spinach with the back of a wooden spoon (squeezing out with your hands if needed). Set aside.

Step 3

3. Place skillet back over heat and add 1 ½ tablespoons oil. Add shallots and garlic and sauté for 2 to 3 minutes. Add cumin and coriander, continue to sauté for 1 to 2 minutes and season with salt and pepper.

Step 4

4. Add spinach back to skillet and lightly season with salt and pepper Sauté for 1 minute. Stir in cilantro.

Step 5

5. Transfer half of the mixture to a food processor and puree with remaining 1 tablespoon oil, until mixture is smooth. Pour puree back into the skillet and stir to combine. Spread mixture into an even layer and create 5 wells in the spinach mixture.

Step 6

6. Carefully crack an egg into each well and cook mixture for 2 to 3 minutes.

Step 7

7. Pour water around the edge of the skillet and cover for about 2 minutes, allowing the mixture to steam and the egg whites to set.

Step 8

8. Remove lid and sprinkle with half of cheese. Lightly season with salt and pepper.