Spicy Green Shakshuka with Feta
Shake up your dinner routine with this week's recommendation! We're giving the classic shakshuka a vibrant, exciting twist. This dish swaps the traditional tomato base for a zesty and herbaceous green sauce, creating a deeply flavorful and visually stunning meal that's perfect for an unforgettable weeknight dinner.
Ingredienser
- Olive oil2 tbsp
- Yellow onion1 pc
- Garlic cloves3 pcs
- Green chili or jalapeño1 pc
- Ground cumin1 tsp
- Ground coriander1 tsp
- Fresh spinach400 g
- Fresh parsley, large bunch1 pc
- Fresh cilantro, large bunch1 pc
- Vegetable broth200 ml
- Eggs4 pcs
- Feta cheese150 g
- Lemon0.5 pc
- Salt and freshly ground black pepper0 to taste
- Crusty bread or pita, for serving0 optional
Sådan gør du
Finely chop the onion, garlic, and chili (remove seeds for less heat).
In a blender, combine the spinach, parsley, cilantro, and vegetable broth. Blend until you have a smooth, vibrant green sauce.
Heat olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for 5 minutes until soft. Add garlic and chili, and cook for another minute until fragrant.
Stir in the ground cumin and coriander and cook for 30 seconds.
Pour the green sauce into the skillet. Season with salt and pepper, bring to a gentle simmer, and let it cook for 5-7 minutes for the flavors to meld.
Using a spoon, create four small wells in the sauce. Carefully crack one egg into each well.
Reduce the heat to low, cover the skillet, and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
Remove from the heat. Crumble the feta cheese over the top and squeeze fresh lemon juice all over the dish.
Serve immediately, directly from the pan, with crusty bread or warm pita for dipping.