Green shakshuka with leaf spinach and peppers

Ingredients for 2 servings:

• 2 onions
• 2 garlic cloves
• 1 bell pepper(s), green
• 1 bell pepper(s), red
• some olive oil
• 800 g leaf spinach, frozen
• 100 g crème fraîche
• 4 eggs
• some cumin powder
• some Pul Biber
• some salt and pepper
• some parsley for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

low-carb

Chop the onions, press the garlic, and dice the bell peppers. Heat olive oil in a pan and sauté everything. Add the spinach, let it thaw, and saute. Stir in the crème fraîche and continue cooking until the liquid has almost completely evaporated. Season with cumin, pul biber, salt, and pepper. Use a spoon to make four wells in the spinach. Crack the eggs and carefully pour them into the wells. Simmer everything over low heat with the lid closed until the eggs reach the desired consistency. Garnish with fresh parsley. The shakshuka can also be prepared in a cast iron pan on the grill. A lid is important to prevent the eggs from setting. Per serving: 14.9 g protein, 31.3 g fat, 18.1 g carbohydrates