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Print Recipe
Shakshuka with Spinach and Vegetables Recipe
Jewish shakshuka - with spinach, seasonal autumn vegetables, ginger flavor and spicy taste! Great Breakfast, and just a snack! Not only tasty, but also useful! The sharpness can naturally be either removed or adjusted to your liking, as well as the presence of other vegetables or spices.
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a frying pan cut into small cubes zucchini and pumpkin, ginger root and garlic-plates, add oil and fry stirring over high heat. Reduce the heat, pour in the soy sauce.
    In a frying pan cut into small cubes zucchini and pumpkin, ginger root and garlic-plates, add oil and fry stirring over high heat.
Reduce the heat, pour in the soy sauce.
  2. Add the diced tomatoes and simmer until the vegetables are soft, about 5 minutes.
    Add the diced tomatoes and simmer until the vegetables are soft, about 5 minutes.
  3. Add the spinach, mix well.
    Add the spinach, mix well.
  4. Add the hot sauce, stir, make a depression in the middle and pour in the egg.
    Add the hot sauce, stir, make a depression in the middle and pour in the egg.
  5. Cook until the desired readiness of eggs, we love soft-boiled. When serving you can sprinkle with herbs, spices etc to taste.
    Cook until the desired readiness of eggs, we love soft-boiled. When serving you can sprinkle with herbs, spices etc to taste.
  6. Bon appetit.
    Bon appetit.

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