serves 4-6
Ingredients:
1 1/2 bags (7.5oz) baby spinach
2 cups poblano peppers, seeded and diced
1 cup medium red onion, peeled and diced
1 cup fresh cilantro
2 teaspoons ground cumin
1 teaspoon Gil’s San Fran Sea Salt
1/4 cup Gil’s Red Pepper Olive Oil, divided
6 eggs
fresh cilantro, dill or parsley for garnish
toasted naan and pita for dipping
Instructions:
Preheat oven to 375°F. Place spinach, peppers, onion, cilantro, cumin, salt, and 2 tablespoons of olive oil in the bowl of a food processor (working in batches if necessary), pulse until semi-smooth. Transfer mixture to an oven-proof skillet spreading evenly along the bottom. Make 6 egg-sized wells or divots in the mixture and carefully cracked eggs into the wells. Drizzle shakshuka with remaining olive oil and place in the oven. Bake for 15-25 minutes or until the egg whites are semi-firm and the egg yolks are runny (or, cook until desired doneness). Remove from the oven and garnish with cilantro, dill or parsley. Serve with toasted naan or pita bread on the side for dipping and scooping.