Green Shakshuka with White Beans

Ingredients

• 2 tbsp (30 ml) olive oil
• 2 onions (240 g)
• 8 garlic cloves (24 g)
• 8 cups (240 g) baby spinach
• 2 cups (320 g) canned cannellini beans, rinsed
• 1 1/2 tbsp (8 g) ground cumin
• 8 large eggs (400 g)
• 1/2 cup (70 g) sunflower seeds
• 1/2 cup (24 g) chopped fresh cilantro
• 2 tbsp (30 ml) lemon juice

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Soften the onion in the oil for 6 minutes, then add the garlic and cumin for one more.
2. Wilt in the spinach, then blend half the pan with a splash of water and return it.
3. Stir in the beans and warm through, then make four wells and crack in the eggs.
4. Cover and cook 6-8 minutes, until the whites set and the yolks still move.
5. Toast the sunflower seeds until they pop and finish with them, the lemon and the cilantro.