Green Shakshuka

Method

1. Heat 1 tbsp olive oil in a large skillet pan over a medium heat. Add the spinach and sauté until wilted, around 3-4 mins.
2. Transfer the wilted spinach to a colander and drain excess water by pressing into the spinach with the back of a spoon. Once done, set spinach aside.
3. Place the skillet back over a medium heat before adding 1 ½ tbsp olive oil. Then add the shallot and garlic, sautéing for 2-3 mins. Next, add the dried cumin and coriander, and sauté for a further 1-2 mins.
4. Add the spinach to the skillet, season with salt and pepper, and sauté for 1 min before stirring in the fresh coriander.
5. Transfer half of the spinach mixture to a food processor and puree with the remaining 1 tbsp oil, until smooth.
6. Once done, pour the puree back into the skillet and stir to combine. Spread the mixture into an even layer, then create five wells.
7. Carefully crack an egg into each well and cook for 2-3 mins.
8. Gently pour the ¼ cup water around the edge of the skillet and cover for around 2 mins, allowing the egg whites to set.
9. Once done, remove the lid and sprinkle over half the cheese before seasoning with salt and pepper.
10. Remove the shakshuka from the stove, sprinkle over the remaining cheese, then top with the sliced avocado and additional coriander.