About this recipe
I love having eggs for breakfast as I feel having a high protein source at the start of my day can really help keep me satisfied throughout the morning.
When choosing sweet options for breakfast, I often find I am lacking a source of fruit or vegetables, but dishes like this shakshuka with spinach and peppers are a great way of getting a couple of portions of vegetables into your day early on. But most importantly for a breakfast option, this can be made in 5-10 minutes all in one pan – a winner all round!
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- 1 tbsp Olive oil
- 4 Spring onions, finely sliced (around 50g)
- 1 Clove garlic, crushed
- 1 Yellow pepper, cut into strips (around 150g)
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1 tsp Fennel seeds
- 1 tsp dried Oregano or mint
- 250g fresh Spinach
- Squeeze of lemon juice
- 2-4 Eggs
- Salt and pepper
Serve with your choice of bread.
Heat the olive on medium heat in a non-stick frying pan.
Add in your spring onions, garlic, pepper, along with the cumin, coriander and fennel seeds and the oregano.
Cook for 2-3 minutes before adding in the spinach and a squeeze of lemon juice to wilt slightly.
Make some small wells in the spinach mixture and crack in your eggs. Cook for around 3-5 minutes until the eggs are cooked to your liking.
Finish with some salt and pepper and a little more lemon juice if you fancy.