Step 1

1 Prepare the ingredients Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Drain and rinse the beans.

Step 2

2 Start the sauce In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic, halved tomatoes, capers, Italian seasoning, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained beans; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined.

Step 3

3 Finish the sauce Add the tomato sauce (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the spinach and half the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the spinach is wilted. Taste, then season with salt and pepper if desired.

Step 4

4 Make the shakshuka & serve your dish Using a spoon, create 2 shallow wells in the center of the finished sauce. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat and let stand at least 2 minutes before serving. Serve the shakshuka drizzled with the remaining cream. Enjoy!