Cheese calculator
Winemaking
Shakshuka is a breakfast dish originating from Middle Eastern cuisine—very popular in Israel and widespread along the entire southern coast of the Mediterranean Sea. The name of this dish means “a big mess,” and that description probably best reflects what happens in the pan as it cooks. The basic version of shakshuka is eggs prepared in a hot, spicy tomato sauce—however, this breakfast can be served in many ways. The most popular include versions with sausage, meat, fish, and the addition of cheeses—in Israel, it’s said these dishes can set you on your feet even after the biggest party. Today we’re offering a version that delivers essential vitamins, and above all iron hidden in the valuable leaves of spinach. We hope this light, green take on shakshuka will win you over, and that you’ll use it as a base to discover other variants of this dish yourself!
Recipe for shakshuka with spinach
Preparation:
In a frying pan, gently sauté finely chopped or pressed garlic in olive oil. Add the frozen spinach and cook slowly until completely thawed. Stir from time to time, allowing the excess water to evaporate. Add salt and pepper and mix well. Make three wells in the spinach and crack one egg into each – cook covered until the whites set (about 10–15 minutes). Finally, add the chopped tomatoes and crumbled curd cheese. Sprinkle with nigella seeds. Serve with bread.
