Shakshuka

by Fattig.student
Vegetarian
Gluten-free
30 min
Shakshuka

ingredients

  • 1 clove garlic
  • 1/2 x red onion
  • 1/2 x green chili
  • 400 g diced tomatoes
  • 1/4 pack spinach
  • 1 tsp salt
  • 3 x eggs
  • 1/4 pack fresh coriander
  • 50 g feta cheese
  • 1/3 pack potato wrap

method

  1. Mince the garlic, and chop the red onion and green chili. Fry in a frying pan together with a little oil or butter until the onion looks translucent.
  2. Add diced tomatoes, salt and spinach and cook until the spinach has reduced in size. Make room for the eggs by creating three "holes" in the tomato sauce and cracking the eggs into each of them. Cook under a lid for about 10 minutes.
  3. Top with feta cheese and finely chopped coriander at the end, and serve with potato wraps.
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