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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 delicious, but also healthy! The sharpness, of course, can either be removed or adjusted to your liking, as well as the presence of other vegetables or spices.
Course Breakfast Lunch, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Jewish
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Breakfast Lunch, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Jewish
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a frying pan, cut zucchini and pumpkin into small cubes, 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 zucchini and pumpkin into small cubes, 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 tender, about 5 minutes.
    Add the diced tomatoes and simmer until the vegetables are tender, about 5 minutes.
  3. Add spinach, mix well.
    Add 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. We cook eggs until the desired readiness, we like soft-boiled eggs. When serving, you can sprinkle with herbs, spices, etc. to taste.
    We cook eggs until the desired readiness, we like soft-boiled eggs. When serving, you can sprinkle with herbs, spices, etc. to taste.
  6. Bon appetit.
    Bon appetit.
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