I lovvveee eggs. Real true love. I have thought about going vegan for 2 days a week, but even the thought of parting away from eggs saddens me. I can stay without the dairy, although that’s my favourite too. Especially yogurt. But eggs top the list of my favourite health foods.
I eat 2 eggs almost every day, 1 with yolk. That’s 10-12 eggs per week. I know that’s too much, but its hard to think of any other food item that’s so easy and quick to prepare and is so good nutrition wise.
And with that, we come to this dish of today. I swear, without getting too religious, this is God’s gift as an emergency meal. It’s well-rounded, so satisfying, and I’m sure you have most of these ingredients already on hand. It has spinach, tomatoes, eggs and cheese. And if all that was not enough, I have added a bit of cream to it. Its so delicious I can have it every day! But then, you know, lots of eggs = lots of cholesterol. Phew!
The recipe is super simple. You simply do a sauté of all veggies and in the same pan, break the eggs and then bake it. not much of rocket science in there. You just need to learn how to balance the flavours or it might go overboard. I like mine a bit hot, so I add red chili flakes and bell peppers too. You may totally skip these if you wish. Its just that the spinach is a bland item and needs extra flavours to blend in with them. do your trial and see how it comes.
The dish is very similar to the Middle Eastern-African dish Shakshuka. Well, it’s almost the same. but if you tweak with the ingredients each time gives you a different dish to play with. Here is my recipe of Shakshuka with Creamed Spinach and Kale. Let’s talk about this version today.
What you need?
- 1 tbsp olive oil
- 2 medium onions, diced finely
- 1-2 ripe tomatoes, sliced
- ½ red bell pepper, chopped
- ½ cup baby spinach leaves
- Pinch of crushed red pepper flakes
- Salt and freshly cracked black pepper, to taste
- 2-3 tbsp cream
- 3-4 eggs
- About 4 tbsp Parmesan cheese, shredded
How to make?
Preheat the oven to 400 degrees. Heat the olive oil in a small OVEN PROOF skillet/pan over medium heat. Add the onions and crushed red pepper flakes and cook, stirring often, for 3-5 minutes, or until softened.
Add the chopped tomatoes, capsicum and spinach then season with sea salt and black pepper, to taste, toss to coat evenly. Take the skillet off of the heat and add cream to it. Gently spread it along the sides to mix properly. This will help the veggies not burn & the eggs to not get browned on the bottom of the skillet.
Carefully crack the eggs into the centre of the skillet, making sure not to break the yolks. Season the top of the eggs with sea salt and freshly cracked pepper and sprinkle the top with parmesan cheese, to taste.
Place into the oven and bake for 9-10 minutes or until the egg whites are set but the yolks are still little soft and runny. Remove from the oven and sprinkle with additional parmesan if desired. Serve plain or with toast. Enjoy!
You may add more vegetables to it like mushroom, kale, even beetroot etc. you may also add feta cheese if you like.
Cream is optional to add and you may substitute it with water if you like.
I have another recipe for Shakshouka where I have mixed chunky tomato sauce with creamed spinach and kale. Try that one, to have another bit of superfood.