I made a ShakShuk (sp - it's Moroccan, and Arabic isn't my first language I'm afraid!) t'other day - easy, filling delish and infinitely adaptable. It's a one pan dish so ideally cook it stove top in the dish you want to eat it/serve it from
Ingredients (these are all completely variable!) Served 2, just bulk it up for more!
Prep - 10 mins
Cooking about 15 - 20 minutes
1/2 large bag spincah
250g mince of your choice (I used lamb and a lot less but it would like more
)
1 onion chopped finely
Mushrooms - chopped up a bit
Garlic - as much as you like - chopped finely
Chopped fresh chilli / dried chilli flakes / chilli powder / smoked paprika - i.e. whatever you've got or prefer
1/2 tin of tomatoes/small passata or about 150ml stock of your choice - I used oxo lamb stock
2 eggs (i.e. 1 per person)
Ground cinnamon
Thyme
Salt and Pepper
Ras el hanout if you have any - otherwise your favourite spices (I'm a big fan of easy....)
Olive oil
Fry onion until soft in a large-ish flat pan. When translucent, add chilli, garlic and mushrooms. and soften them off a bit.
Add mince and cook gently until all browned off. I add Lea & Perrins to lamb or beef mince as a hint.
Pour in the tomatoes/passatta/stock turn the heat down a bit, add the spices of choice and leave to simmer a bit until the liquid reduces off - maybe 5 - 10 minutes depending. Check the seasoning
Add the spinach on the top of the dish (it will shrink down quite quickly) and if you have one, put a lid on top to help the spinach steam.
After a couple of minutes the spinach will have wilted. Now make enough indents appropriate for the number of eggs you are using in the mix. Carefully as you can break an egg into each indentation (they'll try and join up together whilst you do each egg - just show the mixture who's boss). Put the lid back on - but watch like a hawk - the eggs will take about 2 - 3 minutes to cook to just set.
Dish up. Eat, Enjoy.