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Shakshuka is a breakfast dish originating from Middle Eastern cuisine – very popular in Israel and widespread throughout the southern Mediterranean. The name of this dish means 'big mess', and this term probably best describes what happens in the pan during preparation of this dish. The basic version of shakshuka is eggs prepared in a hot, spicy tomato sauce – but this breakfast can be served in many ways. The most popular are those including sausage, meat, fish and cheeses - in Israel, these are said to be dishes that put you back on your feet even after the biggest party. We suggest today a version that provides essential vitamins and, above all, iron hidden in the precious spinach leaves. We hope you enjoy this light, green version of shakshuka and want to continue exploring other variations of this dish on your own!
Recipe for shakshuka with spinach
Preparation:
In a frying pan, fry finely chopped or pressed garlic in oil. Add the frozen spinach and fry it slowly until completely defrosted. Stir occasionally, allowing excess water to evaporate. Add salt and pepper and stir everything well. Make three indentations in the spinach mixture and crack one egg into each of them – fry covered until the whites have set (approx. 10-15 minutes). Finally, add the chopped tomatoes and crumbled cottage cheese. Sprinkle with nigella. Serve with bread.
