Egg and Malabar Spinach Tomato Shakshuka

Instructions

1. 1

   Wash and roughly chop the malabar spinach. Dice the tomatoes and onion. Mince the garlic and finely chop the green chilli.

2. 2

   Heat the olive oil in a large skillet over medium heat.

3. 3

   Add the chopped onion and sauté for 2-3 minutes until translucent.

4. 4

   Add the minced garlic and green chilli, and sauté for another 1 minute until fragrant.

5. 5

   Add the diced tomatoes and cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices.

6. 6

   Stir in the chopped malabar spinach and cook for 2-3 minutes until wilted.

7. 7

   Season the mixture with salt and black pepper to taste.

8. 8

   Make four small wells in the vegetable mixture and gently crack an egg into each well.

9. 9

   Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (or to your desired doneness).

10. 10

    Remove from heat and serve hot, optionally garnished with extra black pepper or fresh herbs.