Spinach Shakshuka

1 tbsp. coconut oil

1 large onion, chopped

2 garlic cloves, crushed

4 cups mushrooms, sliced

2 cups leaf spinach

4 eggs

handful parsley, chopped

Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft. Next, add the mushrooms and cook for another 3-4 minutes. Season with salt and pepper.

Now start adding the spinach to the pan in batches. Cover the pan with a lid and let it wilt, repeat this step until all the spinach is in the pan. Stir well and taste for seasoning.

Make 4 indentations (‘wells’) in the spinach and break an egg in each. Cook for 5-6 minutes covered with a lid until egg whites are set.

Sprinkle with fresh parsley and serve.

* Shakshuka is a traditional Mediterranean dish with eggs poached in a sauce of tomatoes and vegetables. This version omits the tomatoes, making it nightshade free and is excellent for an adrenal supporting protein and vegetable breakfast. Be creative by using up other vegetables in the fridge - zucchini, chard, shallots and Shiitake mushrooms would be excellent substitutions to make this recipe your own.

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