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Shakshuka with Spinach:

  • Small Yellow pepper 150.0 g
  • Red pepper 150.0 g
  • Onions 200.0 g
  • Garlic cloves, minced 30.0 g
  • Cumin, ground 10.0 g
  • Laurel leaves 4.0 pc
  • Eggs 10.0 pc
  • Spinach 200.0 g
  • Salt & Pepper
  • Coriander
  • Cayenne pepper 0.5 tsp
  1. Shakshuka with Spinach:

    • Pan-fry the peppers, onions and garlic with some oil. Add the spices after 5 minutes and turn the heat lower. Add the Knorr Tomato Pronto and cook slowly.
    • Divide the sauce over 10 small pans or ramekins.
    • Crack open the eggs on top.
    • Bake in a preheated oven at 180°C for 10-12 minutes or until the eggs are cooked but still soft.
    • Pan-fry the spinach for a few minutes with some oil. Season with salt and pepper, and add to the pans.
    • Garnish with coriander leaves.
    • Serve the Shakshuka with Arabic flatbread.