Green shakshuka with potato

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Vegetarian pan with spicy potatoes and solidified eggs with a Middle Eastern twist




 Chop the onion and fry in a deep frying pan. Add the potatoes and season with a pinch of pepper, salt and za’atar spices. After 5 minutes add the spinach and let it wilt. Chop the spring onion into rings and fry briefly.

 Add the coconut milk and stir through. Make 4 wells and break in the eggs. Cover the pan and let it sit for about 15 to 20 minutes on low heat so that the eggs can set but the bottom does not burn. Finally, crumble some feta over it and sprinkle with some coarsely chopped parsley.

 Tip: can’t find za’atar? Then use a pinch of oregano.
 Also try the traditional version of shakshuka .


Source: Leukerecepten by leukerecepten-nl.
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