Step 2

Preheat the oven to 350°F.

Step 3

In a large, oven-safe skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and jalapeño, then sauté until fragrant, 1 minute more.

Step 4

Stir in the spinach and cook until fully wilted if using fresh, 4 to 5 minutes, or until heated through if thawed from frozen, 1 to 2 minutes.

Step 5

Season with cumin, coriander, salt, pepper and harissa. Cook about 1 minute, until fragrant.

Step 6

Transfer the mixture to the bowl of a food processor or a blender and puree until coarse. Add the broth and puree until thick and smooth.

Step 7

Wipe out the skillet and grease it with nonstick cooking spray. Pour the spinach mixture back into the pan and use a wooden spoon to make eight circular wells.

Step 8

Gently crack the eggs into the wells. Transfer the skillet to the oven and cook until the egg whites are fully set, but the yolks are still a little bit jiggly, 20 to 25 minutes.

Step 9

Sprinkle the shakshuka with parsley, cilantro and red-pepper flakes, to taste. Serve immediately.