Put a Center Japanese spin in your breakfast with this tasty vegetarian shakshuka. It’s nutrient wealthy and excessive in antioxidants due to the added spinach.
Elements
- 4 tbs olive oil, divided
- 1 small inexperienced chilli, seeded and chopped
- 1 clove garlic, finely chopped
- 1 massive leek, sliced, washed, and drained
- 375 g (12 cups) child spinach, washed
- 2 massive eggs
- 60 g (1/3 cups) pine nuts
- 2 tbs golden linseeds
- 2 tsp coriander seeds, flippantly crushed
- 80 g (1/2 cup) feta, crumbled
- Salt
- Freshly floor black pepper
Technique
Step 1.
Preheat the oven to 180°C (160° fan).
Step 2.
Warmth 2 tbsp oil in a big sauté pan set over medium warmth. Add the chilli, garlic, leek, and a pinch of salt, sweating till softened, 6-8 minutes.
Step 3.
Add the spinach to the pan, by the handful, cooking till every handful has wilted earlier than including the subsequent one. Switch the contents of the pan to an oval baking dish.
Step 4.
Create two pockets within the greens and crack the eggs into them. Season with salt and pepper.
Step 5.
Bake till the eggs are set, about quarter-hour.
Step 6.
In the meantime, warmth the remaining 2 tbsp oil in a small frying pan set over medium warmth. Add the pine nuts and fry till golden, about 1 minute.
Step 7.
Take away from the warmth and stir within the linseeds and crushed coriander seeds.
Step 8.
Take away the shakshuka when prepared. High with the seasoned pine nut oil and feta earlier than serving.
Serves 4
