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Green shakshuka
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 352
  • Fat about 23g
  • Carbohydrates about 10g
  • Protein about 23g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 1 onions, thinly sliced
  • 1 garlic clove, pressed
  • 0.5 dl vegetable bouillon
  • 600 g frozen leaf spinach, slightly defrosted
  • 3 baby lettuce, shredded lengthwise
  • 2 tsp Dukkah (spice mix)
  • 200 g mini asparagus
  • 200 g frozen peas
  • 0.75 tsp salt
  • 100 g feta, crumbled
  • a little sea salt
  • a little pepper
  • 4 egg
  • 100 g feta, crumbled
  • 1 bunch basil, roughly chopped
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And that's how it's done
And that's how it's done
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.
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.