Israeli Shakshuka Verde with Feta

Ingredients

• 4 large eggs
• 4 cups spinach, chopped
• 4 oz feta cheese, crumbled
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper
• Crusty bread, for serving

Steps

1. Heat the oil or butter in a wide skillet with a lid over medium heat and cook the onion with a pinch of salt for 5 to 6 minutes, until soft and translucent.
2. Add the garlic and cumin and stir for 30 seconds, until fragrant.
3. Add the chopped spinach in handfuls, letting each batch wilt before adding the next, and cook for 4 to 5 minutes until it has collapsed and any watery liquid has cooked off.
4. Add 1/4 cup water, season with salt and pepper, and simmer for 2 minutes so the greens form a loose sauce rather than a dry mass. It should be wet enough to cradle the eggs but not soupy.
5. Make four wells in the greens with the back of a spoon, right down to the pan, and crack one egg into each.
6. Season the eggs, cover the pan, and cook over low heat for 6 to 8 minutes, until the whites are fully set and opaque but the yolks are still soft when the pan is nudged.
7. Check them from 6 minutes on; the residual heat keeps cooking the yolks after the pan comes off the stove, so pull them a shade early.
8. Scatter the feta and fresh herbs over the top and serve straight from the pan with lemon wedges and bread.

Allergen note: Contains gluten, dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.