Shakshuka with spinach and tomatoes

Ingredients for 2 servings:

• 1 bunch of spring onions
• 1 bunch of parsley
• 1 bunch of oregano
• 1 kg leaf spinach, frozen or fresh from the bag
• 1 can of tomatoes, chunky, approx. 425 ml, can be hot or with basil
• 4 large tomatoes, fresh
• 1 tbsp tomato paste
• 2 m.-sized onion(s)
• 3 garlic cloves
• 4 eggs, size L
• 3 tbsp olive oil
• salt and pepper
• chili flakes
• cumin
• n. B. Bacon
• e.g. yogurt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

delicious for in between meals or dinner

Wash and trim the spring onions and slice into thin rings. Finely dice the onions and garlic cloves. Wash and trim the fresh spinach and roughly tear it into small pieces. Wash the parsley and oregano, pat dry and chop finely. Finely dice the fresh tomatoes. Heat the olive oil in a large pan and then sauté the onions, spring onions and finely diced garlic. Add the fresh tomatoes and the canned tomatoes and let it simmer. Reduce the heat slightly, add the tomato paste and stir. Then gradually add the torn spinach, parsley and oregano to the pan and let it fall apart with the lid on. After about 2-3 minutes over medium heat, stir everything carefully and then season with pepper, salt, chili flakes and cumin. Now make 4 indentations in the tomato and spinach mixture and then add the raw eggs. Place the lid back on the pan and let the eggs cook for another 5-6 minutes over medium heat. If you like, you can toast some bacon or bacon strips in the meantime and then add them to the shakshuka for a heartier flavor. Serve everything on a plate with yogurt as a dip for each person with two eggs. Baguette or potatoes are recommended as a side dish. Enjoy!