Green Shakshuka

4 SERVINGS

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INGREDIENTS

100 g of cabbage
150 g of leek (can be substituted with yellow onion)
1 small yellow onion (approx. 50 g)
2 cloves of garlic
200 g of zucchini (or 150 g of eggplant)
1 tablespoon of canola oil
50 g of fresh baby spinach
4 eggs size M
100 g of Balkan cheese
1 handful of parsley
4 slices of sourdough bread (4× approx. 80 g)
Salt
Pepper
100 g of frozen sugar snap peas

INSTRUCTIONS

1
Now, heat 1 tablespoon of canola oil in a larger pan, add the onion and leek, and sauté for 3–4 minutes over medium heat. Then add the garlic and sauté for another 1 minute. Next, add the blended peas, zucchini, and cabbage, and cook everything for 2–3 minutes over medium heat. Then add the baby spinach and cook for another 1–2 minutes. Next, add salt and pepper, reduce the heat to low to medium, create 4 wells in the mixture, and crack 1 egg into each. Crumble the Balkan cheese on top, cover the pan with a lid, and cook everything for 4–6 minutes until the eggs are cooked to your liking. Meanwhile, finely chop the parsley.
2
Wash the cabbage and leek, peel the onion, and finely chop all three ingredients. Peel and crush the garlic. Wash the zucchini, grate it finely, salt it, and set aside to release water. Blend the peas with 100 ml of water using a hand blender in a tall container to a coarse consistency.
3
After the specified time, remove the pan from the heat, sprinkle the shakshuka with parsley, and serve with sourdough bread.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.