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Heat the oil in a pan (use preferably a cast iron)
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Brown the onion and garlic in the oil for a few minutes.
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Add the spices and grill for a few minutes to extract the flavors.
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Add the tomato pulp and sugar and bring to a boil.
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Reduce to low heat and cook for 10 min.
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Add the spinach and continue cooking for 5 min.
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Add salt and pepper.
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Make 4 holes in the tomato sauce and break an egg in each hole.
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Cover with a lid and cook until the white sets but the yellow must remain liquid.
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Sprinkle with cilantro or chopped parsley.
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Crumble feta cheese on top of the shashuka and add avocado slices if desired.