You are probably already familiar with shakshuka: that delicious dish where eggs are poached in tomato sauce. With spring in the air, this time we go for a green shakshuka, with spinach. Full of vitamins and thanks to the spices nice and spicy.
For 2 people:
- Splash of olive oil
- 2 spring onions, in rings
- 4 garlic cloves, finely chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 jalapeño, finely chopped
- 400 grams spinach
- 15 grams coriander, finely chopped
- The juice of 1 lemon
- 4 eggs
- Pinch of salt
- Some dried red chili, Piment d’Espelette or Aleppopeper
- Some dill, for garnish
- Toast, pita or Lebanese bread, to serve
You might already know: shakshuka is traditionally a breakfast dish. But we also like to eat it in the evening, as an easy meal. Serve with some toast, pita or Lebanese bread.
Because of its spring-like green color, this green shakshuka is also very suitable for brunch or Christmas or Easter breakfast . Plus the quantities if you want to make it for more people (and use a larger pan ;).
Green shakshuka with spinach
Chop the spinach coarsely or finely (whatever you like) in a food processor or with a kitchen knife. Mix with about two-thirds of the coriander, which you will also chop (you can use the stalks too!). Add some lemon juice and taste.
Heat a pan over medium to low heat and pour in the olive oil. Saute the spring onion, jalapeño and garlic briefly until soft and fragrant. Add the dried spices: the cumin and coriander. Stir well.
Divide the chopped spinach over the pan and make four wells. Carefully crack an egg over each well. Let the eggs set until desired doneness: about 5 to 8 minutes for soft-boiled eggs. Do you want them a little firmer? Then briefly put a lid on the pan.
Garnish the green shakshuka with some sprigs of dill, the red pepper and some salt. Serve with toast to dip it all in.
More shakshuka recipes:
- Shakshuka with fennel
- Delicious shakshuka toast with hummus
- Shakshuka: a delicious dish with tomato and egg
Source: Culy by culy.nl
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