Shakshouka with spinach and feta,
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ingredients
1 tbsp olive oil 1 pk onion 1 pk colored bell pepper 2 cloves garlic 1 tsp ground coriander 1 tsp ground Roman cumin 1 tsp ground smoked paprika 1/2 tsp ground cayenne pepper 400 g peeled tomatoes 1 handful baby spinach 2 pk eggs 50 g Feta parsley fresh coriander ground black pepper salt
progress in the video above
Shakshouka is originally a North African recipe that has become world famous for its charming simplicity. Suitable even for beginner cooks!
1.
Pour the olive oil into a deep frying pan over a medium heat and sweat the sliced onion in it for 3 minutes. Salt and sprinkle with black pepper.
2.
Peel the washed peppers and cut into thin strips. Add to the pan along with the smashed garlic. Let them get together for 30 seconds, stirring constantly. Add all the spices and give them another 30 seconds of stirring. Finally, pour the peeled tomatoes over the mixture. A spoonful of harissa is usually added too, if you can get it, go for it! Stir everything together, season with salt and pepper, reduce the stove heat to low and let it cook for 20 minutes.
3.
Stir the spinach leaves into the finished, slightly reduced mixture. Then, using a fork, poke small holes in the shakshouka to peel the eggs out of their shells. Cover the pan with a lid and cook for 5-7 minutes – depending on how runny you want the yolks
4.
Serve sprinkled with crumbled feta and chopped cilantro. Instagram: walrus.buko
