15-minute shakshuka (easy baked eggs)

Method

1. Lightly spray a large frying pan with olive oil and heat over medium heat. Cook the onion, stirring, for 3 minutes or until softened. 
2. Add the garlic, cumin and paprika and cook, stirring, for 1 minute or until fragrant.
3. Add the tomatoes and bring to a simmer. 
4. Add the beans and spinach and cook, stirring, for 1 minute or until the spinach is just wilted.
5. Using the back of a spoon, make 4 indentations in the tomato mixture. 
6. Gently crack 1 egg into each indentation. 
7. Cover and cook for 4–5 minutes, or until the egg whites have set but the yolks are runny. Serve.

Serving tip

Serve sprinkled with sumac, and with crusty bread on the side.

Variations

For a Mediterranean twist, add antipasto vegetables like sundried tomatoes, olives and artichokes.

Cooking tips

You can use an oven-proof pan and bake the eggs in the oven for 7 minutes in step 3.

Money-saving tip

Use jarred minced garlic and frozen chopped spinach.

Storage tip

TO REFRIGERATE: Store shakshuka in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.

Nutrition tips

For a nutrient boost, add extra vegetables with the onion such as capsicum, zucchini or eggplant.