Green Shakshuka with Feta

Ingredients

• 2 tbsp (30 ml) olive oil
• 2 (240 g) onions, chopped
• 6 garlic cloves (18 g), minced
• 1 1/2 tsp (3 g) ground cumin
• 8 cups (240 g) baby spinach
• 1 cup (145 g) frozen peas
• 8 (400 g) large eggs
• 1/3 cup (60 g) feta cheese, crumbled
• 2 tbsp (30 ml) lemon juice
• 1/2 cup (24 g) chopped fresh cilantro

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Method

1. Soften the onion in the oil in a 12-inch (30 cm) lidded skillet over medium heat 6 minutes, until soft and golden at the edges, then add the garlic and cumin for one more.
2. Wilt in the spinach, then blend half the pan with a stick blender and a splash of water and return it. Stir in the peas.
3. Turn the heat down to medium-low, make eight wells, crack in the eggs, cover and cook 6-8 minutes, until the whites set and the yolks still move. Crumble the feta over, then finish with the lemon juice and cilantro.