“Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka,” says Michael.
| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- Kosher salt and freshly ground black pepper
- 4 cups sliced spinach leaves
- 1 cup heavy cream
- 1/2 teaspoon freshly grated nutmeg
- 4 tablespoons freshly grated Parmesan cheese
- 4 large eggs
Instructions
- Preheat the oven to 350˚ F.
- Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
- Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 781 |
| Total Fat | 72 g |
| Saturated Fat | 36 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 548 mg |
| Sodium | 820 mg |
Reviews
Quick, easy and very tasty. I did let mine bake about 4 more minutes than mentioned as I do not like my eggs very runny and it was perfect.
Keto friendly and Delicious! Added bacon and shiitake mushrooms. Served with crusty bread. What a crowd pleaser! And so easy!
This recipe is a winner! Did it for a crowd and it was completely devoured! Thanks for another wonderful and easy recipe. Keep ‘em coming…