for 4 person

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	egg
a little	sea salt
a little	pepper
100 g	feta, crumbled
1 bunch	basil, roughly chopped

How it's done

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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