Shakshuka with Spinach
Designed for professional chefs, check out this Shakshuka with Spinach recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.
Ingredients
Shakshuka with Spinach
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E£233000.0
Shakshuka with Spinach:
Small Yellow pepper
/g
150.0 g
0%
Red peppers
/g
150.0 g
0%
Onions
/g
200.0 g
0%
Garlic cloves, minced
/g
30.0 g
0%
Oil
/ml
0.0 ml
0%
Knorr Professional Arabic Spices Mix (6x700g)
/g
5.0 g
0%
160
loyalty points
Cumin, ground
/g
0.0 g
0%
Laurel leaves
/pc
4.0 pc
0%
Tomato paste
/kg
1.0 kg
0%
Eggs
/pc
10.0 pc
0%
Spinach
/g
200.0 g
0%
Salt & Pepper
/g
0.0 g
0%
Coriander
/g
0.0 g
0%
Cayenne pepper
/tsp
0.5 tsp
0%
Arabic flatbread
/pc
0.0 pc
0%
/
Shakshuka with Spinach:
-
Small Yellow pepper 150.0 g
-
Red peppers 150.0 g
-
Onions 200.0 g
-
Garlic cloves, minced 30.0 g
-
Oil
-
Cumin, ground
-
Laurel leaves 4.0 pc
-
Tomato paste 1.0 kg
-
Eggs 10.0 pc
-
Spinach 200.0 g
-
Salt & Pepper
-
Coriander
-
Cayenne pepper 0.5 tsp
-
Arabic flatbread
Preparation
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Shakshuka with Spinach:
- Pan-fry the peppers, onions and garlic with some oil. Add the spices after 5 minutes and turn the heat lower. Add the tomato paste and cook slowly.
- Divide the sauce over 10 small pans or ramekins.
- Crack open the eggs on top.
- Bake in a preheated oven at 180°C for 10-12 minutes or until the eggs are cooked but still soft.
- Pan-fry the spinach for a few minutes with some oil. Season with salt and pepper, and add to the pans.
- Garnish with coriander leaves.
- Serve the Shakshuka with Arabic flatbread.
