Shakshuka with Spinach
Serve over warm pitas or toast, along with a side of chickpea salad or hummus.
Use the back of a spoon to make 6 indentations for the eggs. Crack each egg into a cup and then pour carefully into the indentations. Cover the pan and cook for about 8 minutes, until the whites of the eggs are set. Test by poking the whites with a paring knife. If you like your egg yolks firmer, cook longer.
Serve 1 egg, with about a cup of the vegetable mixture, on each plate.
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