Shakshuka with chickpeas and spinach
Hol Dir die Kitchen Stories-App
Ingredients · Servings 2
- 2 Owner
- 1 red onion
- 100g diced canned tomatoes
- 100g canned chickpeas
- 1 tbsp tomato paste
- 200 g Spinat
- 1 tsp chili
- 1 tsp ground turmeric
- olive oil
- Black cumin
- Salt
- Pfeffer
- 1 sprig of coriander
Method · 15 min
- In a coated pan, sauté the onions with a good pinch of salt in a little olive oil until translucent. Then add the chili and turmeric and fry for about 2 minutes, then add the tomato paste.
- After about 3 minutes, deglaze with the chopped tomatoes, let it thicken slightly, and then add the chickpeas and spinach. Make two small wells for the eggs and place them on top of the tomato sauce. Cover and let it stand on the heat for about 4 minutes.
- Almost done! Just season with pepper and add the black cumin seeds. Heat briefly to release their aroma. Then serve on a plate and top with coriander.
A delicious and quick dinner or lunch. Fits well into a low-carb diet; if you want to be really strict, you can even leave out the chickpeas…
- In a coated pan, sauté the onions with a good pinch of salt in a little olive oil until translucent. Then add the chili and turmeric and cook for about 2 minutes, then add the tomato paste. 1 red onion, 1 tbsp tomato paste, 1 tsp chili, 1 tsp ground turmeric, olive oil, salt.
- After about 3 minutes, deglaze with the chopped tomatoes, let it thicken slightly, and then add the chickpeas and spinach. Make two small wells for the eggs and crack them into the tomato sauce. Cover and let it stand on the heat for about 4 minutes. Ingredients: 2 eggs, 100g diced canned tomatoes, 100g canned chickpeas, 200g spinach.
- Almost done! Just season with pepper and add the black cumin seeds. Heat briefly to release their aroma. Then serve on a plate and top with coriander. Black cumin, pepper, 1 sprig of coriander.
