- Olive oil
- 2 red onions, finely chopped
- 2 garlic cloves, crushed
- 200g cherry tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 2 x 400g tins chopped tomatoes
- 100g spinach
- 4 medium free-range eggs
- Handful flat leaf parsley
- 300g Alpro Plain No Sugars
- 1 garlic clove, crushed
- 1 lemon, zest
- Handful mint leaves, picked and roughly chopped
- Handful flat leaf parsley, picked and roughly chopped
- Sliced avocado
Heat some oil in a large shallow casserole dish with a lid over a medium heat. Add the onions and fry for 5 minutes until starting to soften. Add the garlic, whole cherry tomatoes and spices and fry for 2-3 minutes, continuously stirring.
Pour in the chopped tomatoes and 200ml water and simmer for 30 minutes on a medium heat. Stir the sauce occasionally and season with salt and pepper. Once the sauce has reduced and thickened, stir in the spinach and leave it to wilt.
Once the spinach has wilted, make 4 wells in the sauce and crack in the eggs. Put the lid on the pan and leave the eggs to steam for 6-8 minutes until the egg whites have set and yolks are still runny.
Put all of the dressing ingredients into a bowl and mix together, season to taste and serve with the shakshuka, crusty sourdough and avocado. Scatter over a handful of chopped parsley.