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🍳 Green Shakshuka with Asparagus and Ham

368 kcal · 30 min · 4 servings

Ingredients

• Leek 1 pc
• Baby spinach 200 g
• Green asparagus 300 g
• Parsley, fresh 25 g
• Butter 4 tbsp
• Whipping cream 50 ml
• Vegetable broth 150 ml
• Salt pinch
• Pepper, black ground pinch
• Peas, frozen 200 g
• Eggs 4 pc
• Lemons 1 pc
• Goat cheese roll 75 g
• Serrano ham 4 slices

Instructions

1. 1. Wash the vegetables and parsley thoroughly and let them drain.
2. 2. Cut the leek into thin rings.
3. 3. Melt 2 tablespoons of butter in a pan over medium heat.
4. 4. Cook the leek in it for about 15 minutes until soft.
5. 5. Add the spinach and 20 grams of parsley.
6. 6. Cook everything together briefly until the vegetables have wilted.
7. 7. Add cream and vegetable broth to the pan.
8. 8. Puree the mixture roughly using a hand blender or a fork.
9. 9. Season the sauce with salt and pepper to taste.
10. 10. Cut off the woody ends of the asparagus.
11. 11. Divide the asparagus stalks into pieces about 10 centimeters long.
12. 12. Melt the remaining butter in the same pan.
13. 13. Fry the asparagus in it for about 5 minutes.
14. 14. Add the peas to the pan.
15. 15. Mix the asparagus with the leek and parsley mixture.
16. 16. Make four indentations in the vegetables.
17. 17. Carefully crack the eggs into the indentations.
18. 18. Cover the pan.
19. 19. Let the eggs set on low heat for about 5 minutes.
20. 20. Pluck the remaining parsley leaves from the stems.
21. 21. Chop the parsley roughly.
22. 22. Grate the lemon zest finely.
23. 23. Crumble the goat cheese roughly with your hands.
24. 24. Top the Shakshuka with Serrano ham, parsley, lemon zest, and goat cheese.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 368
• Protein: 23 g · Fett/Fat: 27 g · Carbs: 15 g