Shakshuka

breakfast · ⏱ 30 min · 2 portions · 26.6 g carbs / portion · allergens: egg

v1 · rb0e705f985 20260727Z1751 1 piece onion regular red onion 2 pieces paprika thin slices (paprika or ger papri) 1 tbsp tomato paste 200 g spinach 2 pieces egg 🔪 chop the onion 🍳 sauté the onion until reasonably soft 🍳 ⏱ 2 min sauté with rosemary and garlic, stirring vigorously 🍳 ⏱ 2 min cook the paprika slices 🌀 stir together the cumin, chili, and paprikapdr 🌀 stir the spices and tomato paste into the pan 🌀 stir in balsamic vinegar and honey 🍳 ⏱ 5-10 min stir in kidney beans and diced tomatoes, then simmer until thickened 🍳 ⏱ 2 min simmer, then season with salt and pepper 🌀 stir in the spinach until wilted 🍳 ⏱ 5-8 min make holes and add the eggs, then cook until the egg white is set Shakshuka 🎉 2 pieces garlic finely chopped rosemary to taste leaves ½ tsp cumin ½ tsp chili ½ tsp paprikapdr ½ tbsp balsamic vinegar ½ tsp honey 0.5 pieces kidney bean drained (from 1/2 can) 1 piece tomato diced tomatoes (from 1 can) salt to taste pepper to taste garlic, rosemary paprika cumin, chili, paprikapdr tomato paste balsamic vinegar, honey kidney bean, tomato salt, pepper spinach egg
http://flowcooking.food/en-us/recipe/905/shakshuka/