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🍽️ Creamy Spinach Shakshuka with Poached Eggs

683 kcal · 30 min · 4 servings

Ingredients

• 0.5 bunch spring onions
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp ground cumin
• 500 g FRoSTA (cream spinach)
• 0.5 tsp chili flakes
• salt
• pepper
• 250 g cherry tomatoes
• 4 eggs
• 0.5 bunch parsley (10 g)
• 2 tbsp sunflower seeds (30 g)
• 200 g flatbread

Instructions

1. 1. Thoroughly wash the spring onions and pat them dry.
2. 2. Slice the spring onions into thin rings.
3. 3. Peel the garlic cloves.
4. 4. Slice the garlic into thin pieces.
5. 5. Heat olive oil in a large skillet over medium heat.
6. 6. Add the spring onion rings, garlic slices, and cumin to the hot pan.
7. 7. Sauté the spices and vegetables for about 2 minutes until fragrant.
8. 8. Add the frozen creamed spinach to the pan.
9. 9. Allow the spinach to thaw and come to a boil over medium heat.
10. 10. Simmer the mixture for about 5 minutes until most of the liquid has evaporated.
11. 11. Stir occasionally to prevent sticking.
12. 12. Season the spinach mixture with chili flakes, salt, and pepper to taste.
13. 13. Rinse the tomatoes thoroughly.
14. 14. Cut the tomatoes in half.
15. 15. Set aside 200 grams of the tomato halves.
16. 16. Add the remaining tomato halves to the spinach in the pan.
17. 17. Mix the tomatoes thoroughly with the spinach mixture.
18. 18. Press the mixture flat in the pan.
19. 19. Use a spoon to create four small indentations in the spinach mixture.
20. 20. Crack one egg into each of the four indentations.
21. 21. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas mark 2-3).
22. 22. Place the pan in the preheated oven for 8 to 10 minutes.
23. 23. Remove the shakshuka when the egg whites are set and the yolks are still slightly runny.
24. 24. Wash the parsley while the dish is baking.
25. 25. Shake the parsley dry.
26. 26. Pluck the parsley leaves from the stems.
27. 27. Finely chop the parsley leaves.
28. 28. Top the finished spinach shakshuka with the reserved tomato halves.
29. 29. Sprinkle the chopped parsley over the top.
30. 30. Add sunflower seeds on top.
31. 31. Serve the shakshuka hot alongside flatbread.

Nutrition per serving

• kcal: 683
• Protein: 16 g · Fett/Fat: 23 g · Carbs: 34 g