Shakshuka

3 Tbsp canola oil (45 mL)

1 tsp cumin seeds (5 mL)

1 medium onion, diced (1)

4 jalapeno peppers, ribs and seeds removed, minced (4)

4 garlic cloves, minced (4)

½ tsp ground coriander (2 mL)

½ tsp harissa dry spice (2 mL)*

½ tsp salt (2 mL)

1-142 g package baby spinach (1)

1-28 oz can no-salt added diced tomatoes (796mL)

½ cup no-salt-added vegetable broth (125 mL)

6 eggs (6)

1 cup fresh cilantro or parsley, chopped (250 mL)

*Note: If you do not have harissa, substitute for paprika or chilli paste.

**Note: Love cheese? Add crumbled feta or shaved parmesan!
1. Heat a large Dutch oven over medium-high heat. Once hot, add canola oil. Add cumin seeds and toast in oil for 1 minute, until fragrant.
2. Add onion, sauté for 3-4 minutes until softened and slightly transparent. Add jalapenos and cook for another 3-4 minutes. Add garlic, coriander, harissa dry spice, and salt, cook for 1 minute.
3. Add spinach, tomatoes (including liquid), and vegetable stock. Stir to combine. Bring to a boil. Once spinach has wilted, about 2-3 minutes, reduce heat to medium. Simmer uncovered for 5-10 minutes to reduce liquid, stir occasionally.
4. Gently crack 6 eggs on top of tomato mixture. Cover with lid. For soft yolks cook for approximately 5-6 minutes. Cook eggs longer to desired consistency.
5. Garnish shakshuka with fresh cilantro or parsley.
6. Portion into bowls (one egg per serving). Serve with crunchy bread for dipping.