1 28 oz tin fire-roasted tomatoes (Blush Lane Organic store)
handful baby spinach
3-4 sprigs thymes and extra to garnish
1 preserved lemon (Cookbook Co store), rinsed thoroughly to remove salt, scraped clean and peel thinly sliced
pink himalayan salt
fresh cracked pepper
Instructions
Add a generous scoopof coconut oil or olive oil to a large frying pan.
Set over medium heat and once it begins to smoke, add onion, peppers. Stir to soften and slightly brown, about 10-15 minutes.
Stir in the diced tomatoes and cook until they soften and begin to break down.
Add the fire-roasted tomatoes, handful of spinach, cilantro and the thyme. Cook until the spinach brightens and begins to soften.
Stir in the preserved lemon, adjust seasoning and simmer to somewhat reduce and thicken.
Using the back of a spoon, separate the reduced sauce and crack an egg into the opening.
Repeat for the number of eggs you wish to make.
Cover the frying pan with a lid and simmer until the eggs are cooked the way you like them.
Scoop into bowls, add extra sauce, garnish with thyme and season with salt and pepper to serve.
The sauce could also be divided into individual, smaller frying pans (Williams Sonoma) and 2 or 3 eggs added to each of those. Serve each small pan on a warmed plate.
Recipe by Just a Smidgen at https://justasmidgen.com/2017/03/12/moroccan-shakshuka-brunch/