SHAKSHUKA WITH SPINACH ARTICHOKES

 There are so many various taste pairings I’ve come up with right now; pop by again later as I publish more! This Spinach Artichoke Shakshuka felt like a logical progression for me because I have also been on a spinach and artichoke frenzy lately (Spinach Artichoke Pesto Pasta, anyone?).

 This fast and simple recipe, sometimes known as Eggs in Purgatory, is based on spinach artichoke dip. The basis for the eggs, spinach, artichoke, and cheeses is a creamy Parmesan cheese sauce.
With a creamy, cheesy sauce, this spinach artichoke shakshuka is a variation on spinach artichoke dip. If you need a meat fix, you can easily add some ground sausage, chopped chicken, or sliced ham, but we have discovered that it is delicious and full on its own as a vegetarian dish.

 This fast and simple recipe, sometimes known as Eggs in Purgatory, is based on spinach artichoke dip. The basis for the eggs, spinach, artichoke, and cheeses is a creamy Parmesan cheese sauce.

Shakshuka with spinach and chives

Ingredients

2 tbsp vegetable oil (or olive oil)

1/3 cup finely diced white onion

1/2 teaspoon of garlic powder

1.5 cups of milk

Cream cheese, 8 ounces

Fresh Parmesan cheese, 1/2 cup, is preferred.

30 ml of sour cream

1 cup packed spinach (see note)

1/2 cup drained artichoke hearts in oil (see note)

6-8 eggs (or more to preference)

salt

pepper, black

Instructions

a big skillet should be heated at medium.

Include the oil. Add the onion and garlic powder once it is heated. Cook for 2 to 3 minutes, or until the onions are transparent.

The skillet should now include the like, cream cheese, parmesan, and sour cream. Cook for about 3 to 5 minutes, or until the cream cheese is melted.
The cheese sauce should now include the spinach and artichokes. Use salt and pepper to taste to season.
Each egg should be cracked into the cheese sauce after a small divot has been made with a spoon where it will go. They can be gently salted and peppered on top. Reduce the temperature to medium-low.

It took me around 3–4 minutes to cook the egg to over medium (cooked white, runny yolk). Depending on your stove and the level of doneness you like, the time will change. The white or yolk is fully cooked if you probe it and it is solid.
It is not fully cooked if it moves or is soft. The white cooks over the yolk in this manner, making it the quickest, but the yellow is not visible. The yolk will be completely white.
For yellow yolks that resemble the images: Without using a cover, cook the eggs on the stovetop until they are cooked to your liking. This took me 12 to 14 minutes for over medium.

The yolk will remain yellow since there is no heat coming from the top. You might need to add more milk to the sauce because it takes longer to simmer using this approach if you want to keep it from thickening. To integrate the extra milk, gently mix the eggs with a spoon.
On a slice of your preferred bread, serve warm. Also available as is, on spaghetti, in a salad, with English muffins, etc.

Notes
Make careful to defrost and drain any frozen ingredients, such as spinach or artichoke hearts, before using. You just need around 1/2 cup of frozen, packed spinach for the recipe.
Use as many eggs as you’d like! A fair number per person is two, or three for heavy eaters. To determine how many eggs you need, consider the other ingredients you will be serving it with.