Shakshuka with Spinach

1: Heat a heavy-bottomed non-stick skillet with a lid over medium-high heat.

2: Add olive oil and onions, sauté until softened, but not brown.

3: Add garlic and sauté for 1 minute.

4: Add tomatoes, water, and seasonings, bring to a boil then reduce to a simmer, cover for 10 minutes.

5: Add spinach, cover for 5 minutes.

6: Stir in the wilted spinach; make little ‘wells’ for the eggs to sit in.

7: Gently crack the eggs into each well, cover and cook on low heat for approximately 8-10 minutes.

8: Garnish with either cilantro or parsley and serve with warm pita bread.