Green Shakshuka
Today we have a delicious vegetarian recipe from @tinastausdenschoen for you: Green Shakshuka from the Ceratal® Comfort Pan.
Let it gently simmer. Or turn up the heat if you want it crispy. Your choice with our Ceratal® Collection. The ceramic coating — made without PFAS/PTFE — lets ingredients glide effortlessly. Less scrubbing, more simmering. At home in your kitchen. Reliable on every hob. The CookStar® base distributes heat evenly, right to the edge.
Enjoy trying it out!
25 min
Total Time
20 min
Cooking Time
5 min
Preperation Time
Ingredients
| 1 tsp | Olive oil |
| 1 | medium onion, roughly chopped |
| 3-4 leeks, cut into thin rings | |
| 1 | small organic lemon |
| 300 g | fresh baby spinach (alternatively 300 g frozen spinach) |
| 1 tsp | ground cumin |
| 250 ml | Vegetable broth |
| Salt | |
| Pepper | |
| 4 | eggs |
| 100 g | Feta – crumbled |
| 1 handful | fresh parsley – finely chopped |
| 1 handful of fresh mint, finely chopped |
Instructions
Step 1 of 7:
Heat olive oil in a large Frying Pan and sweat the onion until translucent. Add the leek rings and sauté over medium heat for about 6 minutes until the leek has softened.
Step 2 of 7:
Meanwhile, finely grate the lemon zest, cut away the white pith all around, and cut the flesh into rough cubes - remove any seeds if needed.
Step 3 of 7:
As soon as the leek is tender with a slight bite, add the cumin and toast briefly, then add the lemon pieces and vegetable stock and bring to the boil. Add the spinach and let it wilt briefly.
Step 4 of 7:
Stir everything well and season to taste with salt, pepper, and lemon zest.
Step 5 of 7:
Reduce the heat and use the back of a spoon to press four wells into the leek and spinach mixture. Crack one egg directly into each well and season with salt.
Step 6 of 7:
Scatter the feta in small pieces in between, place the Lid on the Frying Pan, and cook everything for about 5 - 6 minutes until the eggs are set.
Step 7 of 7:
Sprinkle the finished shakshuka with parsley and mint.
