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🍽️ Green Shakshuka with Egg

182 kcal · 30 min · 4 servings

Ingredients

• Spring onions 1 bunch
• Celery stalks 0.5 stalk
• Garlic cloves 1 clove
• Basil, fresh 20 g
• Spinach, leaf 400 g
• Olive oil 2 tbsp
• Peas, frozen 200 g
• Salt pinch
• Pepper, black ground pinch
• Cumin 0.25 tsp
• Eggs 4 eggs

Instructions

1. 1. Wash the spring onions thoroughly and cut off the root ends.
2. 2. Cut the white and green parts of the spring onions into fine rings separately.
3. 3. Wash the celery, remove the ends, and cut it into small cubes.
4. 4. Peel the garlic and chop it finely.
5. 5. Wash the basil, shake it dry, and pluck the leaves from the stems.
6. 6. Finely chop the basil leaves.
7. 7. Wash the spinach and let it drain well.
8. 8. Heat the olive oil in a pan over medium heat.
9. 9. Sauté the white parts of the spring onions together with the garlic for about 1 minute.
10. 10. Add the celery and peas to the pan.
11. 11. Cook the vegetables for another 5 minutes.
12. 12. Stir in the spinach and the green parts of the spring onions.
13. 13. Let the vegetables wilt.
14. 14. Season the mixture with salt, pepper, and cumin.
15. 15. Make four indentations in the vegetables using a spoon.
16. 16. Crack the eggs directly into these indentations.
17. 17. Cover the pan.
18. 18. Let the eggs set over low heat for about 5 minutes.
19. 19. Sprinkle the finished dish with the chopped basil.
20. 20. Serve the shakshuka immediately.

Nutrition per serving

• kcal: 182
• Protein: 13 g · Fett/Fat: 11 g · Carbs: 10 g