Recipes

Green spinach shakshuka

The Israeli national dish can be eaten for breakfast, lunch, or dinner and tastes simply delicious no matter the time of day!

Recipe idea: Green spinach shakshukaFor this you will need the following ingredients:

1 green bell pepper, 500 g leaf spinach, 1 bunch spring onions, 2 garlic cloves, 1 organic lemon, 2 tbsp olive oil, salt, pepper, 1 tsp ground cumin, 4 eggs (M), 150 g sheep's cheese (feta), 4 stems mint, 2 tsp ground black cumin, also 4 baking dishes (15 cm Ø)

Preparation

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Preheat the oven to 200 °C.
Wash the peppers, halve them, remove the seeds and membranes, and cut into small cubes. Wash the spinach, drain well and coarsely chop. Clean and wash the spring onions.
Cut white and green parts separately into rings.
Peel and finely dice the garlic. Wash the lemon with hot water, dry it, finely grate the zest and squeeze the juice from half of the lemon.
Heat the olive oil in a frying pan. Briefly sauté the diced pepper and white spring onion rings.
Add the green parts with spinach and garlic, briefly heat until the spinach has wilted. Season with salt and pepper, cumin, lemon zest and 1–2 tbsp lemon juice to taste.
Divide the vegetables among the baking dishes. Using a tablespoon, make a hollow in the sauce, crack the eggs and gently slide them into the hollows, season with salt and pepper. Crumble feta over the top.
Bake in the oven (middle) for about 10 min. until set.
Rinse the mint, shake dry. Pluck off the leaves. Sprinkle the shakshuka with mint and black cumin.

Enjoy your meal!