Shakshuka with peas and tarragon
Season tip
Ingredients · Servings 2
- 2 floury potatoes (200 g)
- 1 onion
- 1 clove of garlic
- 4 sprigs of tarragon
- 50 g young spinach
- 1 tbsp rapeseed oil
- 100g thawed frozen creamed spinach
- 1/2 tsp Ras el Hanout
- sea salt
- black pepper
- nutmeg
- 50g thawed frozen peas
- 2 Bio-Owner (M)
Method · 25 min
- Preheat the oven to 140 °C using top/bottom heat.
- Peel the potatoes and cut them into 1 cm cubes. Peel and finely dice the onion and garlic clove. Pick over the tarragon, rinse it under running water, and spin it dry. Pluck the leaves from the stems and finely chop them.
- Sort through the spinach, rinse it, and spin it dry. Pour the rapeseed oil into the pot and heat it over medium heat. Add the potatoes and fry them for 5–6 minutes, stirring occasionally.
- Meanwhile, season the creamed spinach with ras el hanout and sea salt and divide it among the deep plates. Add the diced onion and garlic to the potatoes and cook for another 2–3 minutes.
- Then add the fresh spinach to the potatoes, stir for another 1-2 minutes until wilted, and season with sea salt, black pepper and freshly grated nutmeg.
- Divide the sautéed ingredients between the two plates and make a small indentation in the center. Distribute the peas over the indentations and place a cracked egg in the center of each.
- Place the plates side by side on a baking sheet and cook in the oven on the second rack for 8–10 minutes. Season again at the end.
Fresh garden pea pods are available in this country from mid-June to the end of August. Depending on the ripeness and size of the pea pods, you will need 300g of pea pods for approximately 50g of fresh peas. Before preparing the shakshuka, blanch the peas for a few seconds in salted, boiling water, then cool them in ice-cold water and drain thoroughly.
A gourmet recipe by Manuel Weyer
This quick after-work recipe comes from Manuel Weyer. He is a renowned food stylist, experienced chef, grilling cookbook author, and runs the pop-up restaurant "Manusfaktur" in Mainz. He creates dishes for gourmets that are quick to prepare yet still bring variety to the kitchen. manuelweyerculinaryart.de
