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Fancy a little culinary trip to Israel? Despite its North African origins, shakshuka is something of a national dish in Israel, even if it is eaten primarily for breakfast. Irrespective of when you choose to enjoy this dish, the fine spices and healthy ingredients make shakshuka a very special treat. And it's traditionally eaten straight from the pan, which means less washing up!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the oil in a large frying pan. Stir fry the asparagus for approx. 5 mins. Add the tomatoes, season, simmer for approx. 5 mins. Stir in the spinach.
Using a tablespoon, make 8 wells in the sauce. Crack the eggs one at a time, slide them carefully into the wells. Cover and leave to solidify for approx. 12 mins., season the eggs with salt.
|Serve with:||Toasted baguette.|
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