Smoky spinach shakshuka recipe
 Nadiya's easy, spicy shakshuka recipe is a great way to get your protein and vegetables for breakfast. Delicious served with yoghurt and toast. Each serving provides 337 kcal, 16g protein, 28g carbohydrates (of which 6g sugars), 17g fat (of which 4g saturates), 3.5g fibre and 1.4g salt. 3 tbsp olive oil2 garlic cloves, crushed 2 spring onions, thinly sliced½ tsp salt1 tbsp tomato purée4 tomatoes, roughly chopped 2 tsp cumin seeds 1 tsp smoked paprika 200g/7oz baby spinach leaves 4 free-range eggs 1 tsp red chilli flakes 3 tbsp olive oil 2 garlic cloves, crushed 2 spring onions, thinly sliced ½ tsp salt 1 tbsp tomato purée 4 tomatoes, roughly chopped 2 tsp cumin seeds 1 tsp smoked paprika 200g/7oz baby spinach leaves 4 free-range eggs 1 tsp red chilli flakes 4 tbsp Greek-style yoghurt 4 slices toasted sourdough 4 tbsp Greek-style yoghurt 4 slices toasted sourdough Method Place a large, lidded frying pan over a high heat. Add the oil, and as soon as it is warm, add the garlic. Reduce the heat and add the spring onions. Add the salt, tomato purée and tomatoes and cook for about 5 minutes, or until the tomatoes have softened, adding 2 tablespoons of water if they start catching on the bottom of the pan. Add the cumin seeds and smoked paprika and cook for a few minutes. Add the spinach, a handful at a time, and mix as best as you can. Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes. Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up. Make four cavities in the tomato mixture. Crack an egg into each cavity, then put the lid on and leave on the heat until the whites are cooked but the yolks are still runny. This should take about 4 minutes. Take off the lid and sprinkle over the chilli flakes.Spoon an egg and some of the smoky spinach onto each serving plate, and serve with yoghurt and toasted sourdough. Place a large, lidded frying pan over a high heat. Add the oil, and as soon as it is warm, add the garlic. Reduce the heat and add the spring onions. Place a large, lidded frying pan over a high heat. Add the oil, and as soon as it is warm, add the garlic. Reduce the heat and add the spring onions. Add the salt, tomato purée and tomatoes and cook for about 5 minutes, or until the tomatoes have softened, adding 2 tablespoons of water if they start catching on the bottom of the pan. Add the salt, tomato purée and tomatoes and cook for about 5 minutes, or until the tomatoes have softened, adding 2 tablespoons of water if they start catching on the bottom of the pan. Add the cumin seeds and smoked paprika and cook for a few minutes. Add the cumin seeds and smoked paprika and cook for a few minutes. Add the spinach, a handful at a time, and mix as best as you can. Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes. Add the spinach, a handful at a time, and mix as best as you can. Put the lid on the pan and allow the spinach to wilt. This will only take a few minutes. Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up. Take off the lid and cook for another few minutes on a medium heat until all the moisture has dried up. Make four cavities in the tomato mixture. Crack an egg into each cavity, then put the lid on and leave on the heat until the whites are cooked but the yolks are still runny. This should take about 4 minutes. Take off the lid and sprinkle over the chilli flakes. Make four cavities in the tomato mixture. Crack an egg into each cavity, then put the lid on and leave on the heat until the whites are cooked but the yolks are still runny. This should take about 4 minutes. Take off the lid and sprinkle over the chilli flakes. Spoon an egg and some of the smoky spinach onto each serving plate, and serve with yoghurt and toasted sourdough. Spoon an egg and some of the smoky spinach onto each serving plate, and serve with yoghurt and toasted sourdough.