Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Dina Macki's spinach and coconut shakshuka

Arabic 15 Mins Prep · 40 Mins Cook

Thinly slice the onion. Finely chop the garlic. Finely dice the tomatoes. Chop the coriander.
Heat the olive oil in a large frying pan over a medium heat. Add the onions and garlic and sweat for 3-4 minutes, then stir in the ground spices. Then add the tomatoes and fry for a further 5-6 minutes. Next add the spinach, a handful at a time, and fry for 5 minutes until it has all wilted.
Pour in the coconut milk, then add the chilli and lime juice. Season with salt and leave to simmer for 20 minutes until the coconut has thickened and there is little liquid left. Add the coriander and stir well, then leave to simmer for a further 3-4 minutes.
Make four holes in the spinach mixture and crack an egg into each hole. Cover the pan with a lid and leave the eggs to cook through for 5 minutes, until the egg whites are cooked and you have a runny yolk (or you can leave it for longer to get a hard yolk, if you prefer!)
Sprinkle over the pomegranates and olives, if using, and serve.