Ingredients: 

• 2 cups of spinach (I’m using locally grown ones from my MIL’s garden)

• 1 medium sized red onion, sliced thin

• 1 green chilli sliced thin, half to sauté and the other half to top the finished dish

• 1/4 cup milk / cooking cream (I’m using milk because I’m out of cooking cream. Cooking cream will give you a creamy texture. Milk works fine too.)

• 2 eggs

• Feta, use as much as you like. If you’re using lots of feta, don’t salt the spinach too much as your Shakshuka might end up being too salty.

• 1/2 an avocado, sliced

• 2 tbsp of pomegranate seeds

• A generous sprinkling of dukkah (an Egyptian condiment made of ground nuts, seeds, spices, and herbs)

• 2 tbsp of olive oil for cooking

Method: 

1. In your pan, add the olive oil. Sauté the onions and green chilli till soft. Add your spinach. 

2. Allow the spinach to wilt before adding your milk. Season with a tiny pinch of salt. 

3. Simmer for a bit before making two small wells. Crack one egg at a time into a bowl before pouring it into the well. Allow the eggs to set (to your preferred yolk-doneness) before topping it with crumbled feta.
4. Remove the pan from the heat. 

5. Now add your sliced avocado, pomegranate seeds and your dukkah. Eat it as it is or toast up some bread with butter.