Name: Spinach and Paneer Shakshuka
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 6 ounces paneer, cut into 1/2-inch pieces; 1 small onion, chopped; 1/2 teaspoon cumin seeds; Kosher salt and freshly ground pepper; 2 teaspoons Madras curry powder; 1 teaspoon finely grated fresh ginger; 2 10-ounce boxes frozen chopped spinach, thawed and squeezed dry; 1 14-ounce can cherry tomatoes; 1/3 cup heavy cream; 8 large eggs; Toasted naan, for serving

Directions

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the paneer and cook, turning occasionally, until browned on a few sides, 2 to 3 minutes. Remove to a plate.
Melt the remaining 2 tablespoons butter in the skillet and add the onion, cumin seeds, a pinch of salt and a few grinds of pepper. Cook, stirring, until the onion is browned and softened, about 3 minutes. Add the curry powder and ginger and stir for 30 seconds. Add the spinach, cherry tomatoes, 1 1/4 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, gently crushing the tomatoes with the back of a spoon.
Cover the pan and cook over medium-low heat, 10 minutes. Stir in the heavy cream and season with salt and pepper. Use the back of a spoon to make 8 divots in the spinach mixture; crack an egg into each divot. Scatter the paneer on top, avoiding the egg yolks. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 12 minutes. Season the eggs with salt and pepper.
Divide the shakshuka among shallow bowls and serve with toasted naan.

Photograph by Andrew Purcell

Spinach and Paneer Shakshuka

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