Spring shakshuka

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 372 kcal
, Fat: 23 g
, Carbohydrate: 13 g
, Protein: 25 g

Ingredients

4 people

Hint:


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

Vegetables

1 tbsp olive oil
1 spring onion incl. green part, cut into rings
2 garlic cloves, squeezed
250 g thin green asparagus
200 g frozen peas, defrosted
100 g frozen edamame beans, defrosted
1 tsp salt
a little pepper
150 g baby spinach
150 g feta, crumbled
1 bunch flat-leaf parsley, roughly chopped, 1 tbsp set aside
1 bunch dill, roughly chopped, 1 tbsp set aside

Eggs

4 fresh eggs
2 pinch salt
a little pepper
50 g feta, crumbled
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How it's done

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Vegetables

Heat the oil in a wide, non-stick frying pan. Add the onion and garlic, sauté for approx. 2 mins. Add the asparagus, peas and edamame beans, cook for approx. 3 mins., season. Add the spinach, allow to wilt, mix. Add the feta, parsley and dill, mix.

Eggs

Using a tablespoon, make four wells in the vegetables. Crack the eggs one at a time, slide carefully into the wells. Cover and leave to solidify for approx. 8 mins. Season the eggs, scatter the feta and reserved herbs on top.

Good to know
Serve with: Pita bread

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