It's also great with wild sockeye salmon!
Grind the cumin seeds, coriander seeds, and a bit of nutmeg until fine.
Place a pan over medium heat and add the spice mixture. Stir in 1 teaspoon of harissa.
Spear a garlic clove on a fork. Add the spinach to the pan and stir it through the spice mixture using the fork. Then add a splash of water.
Add the egg whites to the pan, followed by a generous splash of cream—about 4 tablespoons. Remove the garlic clove from the pan and stir everything together using a spatula.
Place the salmon into the shakshuka.
Slice the sun-dried tomatoes into thin strips and add them to the pan. Then, add the goat cheese. Season with a bit of salt and pepper to taste.
Create two small wells in the mixture and carefully add the egg yolks into each one. Let it sit for three minutes with the lid on the pan. Serve immediately!
