Palak Paneer Shakshuka

Time 20 minutes
Yields Serves 4 to 6
Palak Paneer Shakshuka
(Mariah Tauger / Los Angeles Times)

Heat the oil in a large skillet over medium heat. Add the onion, bell pepper and a pinch each of salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.


Add the palak paneer and ½ cup water. Cook, stirring, until the mixture begins simmering. If the mixture is too thick, stir in another tablespoon or two of water; it should be saucy. Crack an egg into a small bowl, then slide it on top of the simmering mixture. Repeat with the remaining 5 eggs, spacing them apart.


Cover the skillet and cook until the whites are just set and the yolks are still runny, 7 to 10 minutes. The whites and yolks will continue to cook as they sit in the hot mixture. Remove from heat and top with the chiles and cilantro. Season the eggs with salt and pepper and serve immediately.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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