Green shakshuka

Green shakshuka

Total: 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 352 kcal
, Fat: 23 g
, Carbohydrate: 10 g
, Protein: 23 g

Ingredients

4 people

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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
kochen@bettybossi.ch

Shakshuka

1 tbsp olive oil
1 onion, thinly sliced
1 garlic clove, pressed
2 tsp Dukkah (spice mix)
600 g frozen leaf spinach, slightly defrosted
3 baby lettuce, shredded lengthwise
½ dl vegetable bouillon
200 g frozen peas
200 g mini asparagus
¾ tsp salt
100 g feta, crumbled

Eggs

4 eggs
a little sea salt
a little pepper
100 g feta, crumbled
1 bunch basil, roughly chopped
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How it's done

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Shakshuka

Heat the oil in a wide frying pan. Sauté the onion and garlic for approx. 3 mins. Add the dukkah and cook briefly. Add the spinach and lettuce, pour in the stock, cover and simmer for approx. 10 mins. Add the peas and asparagus, season with salt, continue to simmer for approx. 5 mins. Mix in the feta.

Eggs

Using a tablespoon, make 4 wells in the sauce. Crack the eggs one at a time, slide them carefully into the wells. Cover and allow to solidify for approx. 7 mins., season the eggs, scatter the feta and basil over the top.

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