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.
Servings
1
Cook Time
25minutes
Servings
1
Cook Time
25minutes
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.
  2. Add the diced tomatoes and simmer until the vegetables are tender, about 5 minutes.
  3. Add spinach, mix well.
  4. 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.
  6. Bon appetit.
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