- 3 1/2 tablespoons extra virgin olive oil, divided
- 1 pound spinach
- 1 shallot, minced
- 1 garlic clove, thinly sliced
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1/2 bunch cilantro, chopped
- 3 Duck Eggs
- 1/4 cup water
- 1/2 cup crumbled queso fresco, divided
- 1/2 avocado, thinly sliced
- Salt and pepper to taste
- Micro cilantro or more cilantro leaves for garnish
Place a large skillet over medium heat and add 1 tablespoon oil. Add spinach and sauté until wilted, 3 to 4 minutes.
Transfer to a colander and drain excesswater by pressing into the spinach with the back of a wooden spoon (squeezingout with your hands if needed). Set aside.
Place skillet back over heat and add 1 1/2 tablespoons oil. Add shallots and garlic and sauté for 2 to 3 minutes. Add cumin and coriander, continue to sauté for 1 to 2 minutes and season with salt and pepper.
Add spinach back to skillet and lightly season with salt and pepper. Sauté for 1 minute. Stir in cilantro.
Transfer half of the mixture to a food processor and purée with remaining 1 tablespoon oil, until mixture is smooth. Pour purée back into the skillet and stir to combine. Spread mixture into an even layer, then create 5 wells in the spinach mixture.
Carefully crack an egg into each well and cook mixture for 2 to 3 minutes.
Pour water around the edge of the skillet and cover for about 2 minutes, allowing the mixture to steam and the egg whites to set.
Remove lid and sprinkle with half of cheese. Lightly season with salt and pepper.
Remove shakshuka from stove and lightly season with salt and pepper. Sprinkle remaining cheese on top. Finish with sliced avocado and more cilantro.
Serve immediately with toasted baguette or pita