Shakshuka with Spinach

Name: Shakshuka with Spinach
Yield: 10
Ingredients: 150.0g Small Yellow pepper; 150.0g Red peppers; 200.0g Onions; 30.0g Garlic cloves, minced; 0.0ml Oil; 5.0g Knorr Professional Arabic Spices Mix (6x700g); 0.0g Cumin, ground; 4.0pc Laurel leaves; 1.0kg Tomato paste; 10.0pc Eggs; 200.0g Spinach; 0.0g Salt & Pepper; 0.0g Coriander; 0.5tsp Cayenne pepper; 0.0pc Arabic flatbread

Designed for professional chefs, check out this Shakshuka with Spinach recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.

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Shakshuka with Spinach:

Small Yellow pepper 150.0 g
Red peppers 150.0 g
Onions 200.0 g
Garlic cloves, minced 30.0 g
Oil
Knorr Professional Arabic Spices Mix (6x700g) 5.0 g
Cumin, ground
Laurel leaves 4.0 pc
Tomato paste 1.0 kg
Eggs 10.0 pc
Spinach 200.0 g
Salt & Pepper
Coriander
Cayenne pepper 0.5 tsp
Arabic flatbread

Breakfast Dish

Western Cuisine

Vegeterian

Designed for professional chefs, check out this Shakshuka with Spinach recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets.

...

Preparation

Shakshuka with Spinach:
- Pan-fry the peppers, onions and garlic with some oil. Add the spices after 5 minutes and turn the heat lower. Add the tomato paste and cook slowly.
- Divide the sauce over 10 small pans or ramekins.
- Crack open the eggs on top.
- Bake in a preheated oven at 180°C for 10-12 minutes or until the eggs are cooked but still soft.
- Pan-fry the spinach for a few minutes with some oil. Season with salt and pepper, and add to the pans.
- Garnish with coriander leaves.
- Serve the Shakshuka with Arabic flatbread.

Breakfast Dish

Western Cuisine

Vegeterian

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Shakshuka with Spinach

Ingredients