Green Shakshuka with Spinach Leaves and Peppers
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 onions)
- 2 cloves garlic)
- 1 green pepper (s)
- 1 red pepper (s)
- some olive oil
- 800 g spinach leaves, frozen
- 100 g crème fraîche
- 4 egg (s)
- some cumin powder
- some Pul Biber
- some salt and pepper
- some parsley for garnish
Print Recipe
Pin Recipe Instructions
- Chop the onions, press the garlic and cut the peppers into pieces.
- Heat olive oil in a pan and fry everything. Add the spinach, defrost and cook with it. Stir in the crème fraîche and let everything continue to cook until the liquid has almost completely evaporated. Season to taste with cumin, pul beaver, salt and pepper.
- Make 4 hollows in the spinach with a spoon. Break open the eggs and carefully place in the wells. Let everything simmer over low heat with the lid closed until the eggs have the desired consistency. Garnish with fresh parsley.
- The Shakshuka can also be prepared in a cast pan on the grill. A lid is important so that the egg sets.
- Per serving:
- 14.9 g protein
- 31.3 g fat
- 18.1 g of carbohydrates
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