Brunch Shakshuka with Spinach and Paneer
Middle EasternBrunchDesi eggsMedium
Eggs poached in tomato sauce with wilted spinach and soft paneer — a wholesome shakshuka for a slow brunch.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 6 eggs
- 4 tomatoes, chopped
- 2 cups spinach leaves
- 100 g paneer, cubed
- 1 onion, chopped
- 1 tsp cumin powder
- 3 tbsp oil
- Fresh coriander for garnish
- Salt to taste
Method
- Heat oil and fry the onion until soft.
- Add tomatoes and cumin. Cook for 8 minutes until the sauce thickens.
- Stir in the spinach until it wilts, then add the paneer cubes.
- Make 6 wells and crack an egg into each. Cover and cook on low heat for 6–8 minutes.
- Garnish with coriander and serve with bread or roti.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)15 g
Fat (estimate)16 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Add the spinach just before the eggs so it stays bright green. Food safety: cook egg whites until fully set. Allergens: contains egg and milk (paneer). Substitute: use feta instead of paneer, or add mushrooms to the sauce. Nutrition figures are estimates only.