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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Small Yellow pepper 150.0 g
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Red peppers 150.0 g
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Onions 200.0 g
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Garlic cloves, minced 30.0 g
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Oil
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Cumin, ground
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Laurel leaves 4.0 pc
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Tomato paste 1.0 kg
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Eggs 10.0 pc
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Spinach 200.0 g
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Salt & Pepper
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Coriander
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Cayenne pepper 0.5 tsp
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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.
