1. Heat 2 tsp oil in a large, lidded frying or saute pan and cook the onion for 10 minutes until translucent and turning golden. Add the garlic and cook for 1 minute then tip in the beef mince, breaking it up with the back of a spoon. Season and cook for 5 minutes until browned all over.
Beef and spinach shakshuka with a herby sauce
Ingredients
4
servings
-
- 2 tsp
- 2
- 2
- 400 g
- 2 tsp
- 2 tsp
- 400 g
- 200 g
- 4
- 0,5 bunches
- 1
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Preparation
2. Add the cumin and paprika for some extra kick and cook for 1 minute then tip in the tomatoes for some added colour, then add 50ml water and cook for 10 minutes. Add the spinach for extra earthiness and cook with the lid on until it has wilted.
3. Make 4 dents with the back of a spoon and crack an egg into each. Put the lid back on and cook for 3-4 minutes until the whites are set.
4. Meanwhile mix the remaining oil, the parsley, lemon zest and juice for some zing and season.
5. Drizzle over the eggs to serve, alongside the pitta.
