Buy all ingredients right below the recipe
INGREDIENTS
- 100 g head cabbage
- 150 g leek (can be replaced with yellow onion)
- 1 small yellow onion (approx. 50 g)
- 2 cloves garlic
- 200 g zucchini (or 150 g eggplant)
- 1 tablespoon rapeseed oil
- 50 g fresh baby spinach
- 4 medium-sized eggs
- 100 g Balkan cheese
- 1 handful parsley
- 4 slices sourdough bread (4× approx. 80 g)
- Salt
- Pepper
- 100 g frozen peas
INSTRUCTIONS
- 1Now, heat 1 tablespoon of rapeseed oil in a large 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. Subsequently, add salt and pepper, reduce the heat to low to medium, create 4 wells in the mixture, and crack 1 egg into each. Crumble Balkan cheese on top, cover the pan with a lid, and cook everything for 4–6 minutes, or until the eggs are cooked to your liking. Meanwhile, finely chop the parsley.
- 2Wash the cabbage and leek, peel the onion, and finely chop all three ingredients. Peel and press the garlic. Wash the zucchini, finely grate it, salt it, and set it aside to release water. Blend the peas with 100 ml of water using an immersion blender in a tall container until a coarse consistency is achieved.
- 3After the specified time, remove the pan from the heat, sprinkle the shakshuka with parsley, and serve with sourdough bread.
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The author of the photograph is Barbora Lundgren.