Quick shakshuka with spinach

Healthy because…
Shakshuka with spinach, chickpeas and tomatoes is a tasty and quickly prepared stir-fry. The Israeli national dish consists of vegetables and eggs, making it a low-calorie but high-protein and healthy meal.


Spring Onions, Spinach, Olive Oil

Wash and chop the spring onions, clean the spinach and spin dry. Then heat the oil in a pan and first sauté the leeks briefly. Then add the spinach piece by piece.

Chickpeas, tomatoes, cumin, paprika powder, salt and pepper

Once the spinach has wilted, add the chickpeas as well. Pour over the tomatoes and season with cumin and paprika powder. Simmer for 15 minutes and season with salt and pepper.


Now you have to make room for the eggs. Spread the vegetable sauce evenly and make sure that the bottom of the pan is covered. Using a tablespoon, make two indentations in the shakshuka. Crack the eggs and slide them into the wells.

Let the dish simmer in the pan with the lid on for about 10 minutes so that the egg hardens. If you want it to stay a little softer, just reduce the cooking time a little.

The recipe for quick shakshuka with spinach with all the necessary ingredients and the simplest preparation – cook healthy with FIT FOR FUN

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