This dish is a green take on the traditional tomato based shakshuka. Serve with crusty, whole grain bread and dig in!

INGREDIENTS

• 3 tablespoons extra virgin olive oil, divided
• 1 pound baby spinach
• 1 shallot, minced
• 1 garlic clove, thinly sliced
• 2 teaspoons cumin
• 1 teaspoon ground coriander
• Sea salt and freshly ground black pepper
• ½ bunch cilantro chopped
• 5 large eggs
• ¼ cup water
• 1 avocado, thinly sliced
• ¼ cup crumbled feta cheese

INSTRUCTIONS

1. Bring a large skillet to medium heat and add 1 tablespoon oil. Add spinach and sauté until just wilted, 3 to 4 minutes.
2. Use tongs to transfer to a towel lined plate to remove excess liquid. Set aside. Wipe down skillet.
3. Return skillet to medium heat and add 1 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
4. Return spinach to skillet and season with salt and pepper and sauté for 1 minute. Stir in cilantro.
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.
6. Carefully crack an egg into each well and cook until egg whites begin to set.
7. Pour ¼ cup water around the edge of the skillet, cover and allow to steam until eggs are cooked to your liking – about 2 minutes for runny yolks.
8. Remove from heat and top with sliced avocado, crumbled feta cheese and a several turns of freshly ground black pepper.