Palak Paneer Green Shakshuka

Method

1. Wash and roughly chop the spinach, finely chop the onion, thinly slice the garlic and slice the chili. Cut the paneer into 1.5 cm cubes. Mix the yogurt with the lemon juice and a pinch of salt.

   Add in this stepSpinach 240 gOnion 80 gGarlic cloves 2Hot green chili 1Paneer 100 gGreek yogurt 4 tbspLemon juice 1½ tspSalt ⅛ tsp

2. Heat the olive oil in a 24 cm skillet with a lid over medium heat. Sizzle the cumin seeds for 20 seconds, then add the onion and cook for 5 min until soft and pale golden at the edges.

   Add in this stepExtra virgin olive oil 1½ tbspCumin seeds ½ tsp

   medium heat

3. Add the garlic, chili, turmeric, paprika and garam masala and stir for 30 seconds. Add the spinach a handful at a time and cook over medium-high heat for 3 min, until fully wilted.

   Add in this stepGround turmeric ¼ tspPaprika 1 tspGaram masala ½ tsp

   medium-high heat

4. Add the cream, paneer, salt and 2 to 3 tbsp of water and simmer over medium-low heat for 3 min. It is thick enough when a spatula drawn through it leaves a gap that fills in slowly.

   Add in this stepHeavy cream 3 tbspSalt ¼ tsp

   medium-low heat

5. Make 2 wells per serving with the spatula, crack an egg into each and sprinkle the yolks with a little salt. Cover and cook over medium-low heat for 6 min, until the whites are set and opaque but the yolks still wobble when you shake the pan.

   Add in this stepEggs 4Salt ⅛ tsp

   medium-low heat

6. Warm the pita in a toaster or dry pan. Spoon the lemon yogurt over the pan, scatter with za'atar, pepper flakes and cilantro, and serve straight from the pan with the pita for scooping.

   Add in this stepPita bread 2Za'atar 1 tspRed pepper flakes to tasteChopped cilantro 2 tbsp