Serves 3 to 5
3 1/2 tbsp extra virgin olive oil, divided
1 lb baby spinach
1 shallot (or scallions), minced
1 garlic clove, thinly sliced
2 tsp cumin
1 tsp ground coriander
1/2 bunch cilantro, chopped
5 large organic 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 tbsp oil. Add spinach and sauté until wilted, 3 to 4 minutes.
Transfer to a colander and drain excess water by pressing into the spinach with the back of a wooden spoon (squeezing out with your hands if needed). Set aside.
Place the skillet back over heat and add 1 1/2 tbsp oil. Add the shallots and garlic and sauté for 2 to 3 minutes. Add the cumin and coriander, continue to sauté for 1 to 2 minutes and season with salt and pepper.
Add the spinach back to skillet and lightly season with salt and pepper Sauté for 1 minute. Stir in the cilantro.
Transfer half of the mixture to a food processor and puree with remaining 1 tbsp oil, until mixture is smooth. Pour the puree back into the skillet and stir to combine. Spread the mixture into an even layer and create 5 wells in the spinach mixture.
Carefully crack an egg into each well and cook the mixture for 2 to 3 minutes.
Pour the 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 the lid and sprinkle with half of cheese. Lightly season with salt and pepper.
Remove the shakshuka from the stove and lightly season with salt and pepper. Sprinkle the remaining cheese on top. Finish with sliced avocado and more cilantro.
Serve immediately with toasted baguette or pita.