Green Shakshuka

Heat oil in a 3 L HexClad Deep Sauté Pan over medium heat. Add onion and pepper and cook until softened, about 5 minutes. Add the garlic, minced jalapeño, and cumin and cook until fragrant, about 2 minutes more.

Add spinach a large handful at a time, tossing with tongs and slightly wilting each batch before adding the next, until all spinach is added and leaves are bright green and just wilted, about 5 minutes. Stir in single cream and bring to a simmer. Season with salt and pepper.

Reduce heat to medium-low. Using a spoon, create 8 small wells in spinach mixture and crack an egg into each well. Cover sauté pan with lid and cook on medium-low until eggs are just set but yolks are still runny, about 8 to 11 minutes.

Remove the lid and season cooked eggs with salt and pepper. Sprinkle with avocado, feta, thinly sliced jalapeño and coriander, if desired. Serve with chilli sauce and flatbread.