Recipe for your Easter brunch: Green shakshuka with fresh eggs
Easter is just around the corner and you're still looking for a spring recipe? To match the Easter decorations, @limon.rimon has green shakshuka with fresh eggs. Let yourself be inspired!
Recipe for 4 people
What you need:
- 1 onion
- chopped1-2 cloves of garlic, whole or chopped
- 500 g spinach, washed, stalks removed if necessary
- 400 g fresh peas shelled
- 400 g green asparagus, peeled, ends cut off, divided into 3
- 1 bunch fresh dill, finely chopped
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 dl vegetable stock
- 4 eggs
- 2 tbsp olive oil
Cook the asparagus for 5-7 minutes in lightly salted boiling water. Add the peas and cook for 2 minutes. Drain the water and put the asparagus and peas to one side.
In a large cast iron pan, sauté onions in oil, add garlicAdd spices, mix. Reduce heat, add spinach and toss. Add dill, deglaze with stock. Reduce to 3-5. Spread the asparagus and peas over the spinach. Use a spoon to make four wells for the eggs. Crack the eggs and pour into the cups.
As soon as the egg whites have set (put a lid on the pan if necessary), place the whole pan on the table. Serve with fresh bread or pita.