Shakshuka Rezept: Ein mediterranes Köstlichkeit

Heute stellen wir Ihnen ein tolles Rezept aus dem Nahen Osten vor: Shakshuka mit Kichererbsen und Spinat. Es ist einfach zuzubereiten und kalorienarm, aber auch reich an Geschmack und Nährstoffen.

Shakshuka with Kichererbsen and Spinat

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can of chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups baby spinach leaves
• 4 large eggs

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, for 5 minutes or until vegetables are tender.
2. Add garlic, cumin, salt, and black pepper and cook, stirring constantly, for 1 minute.
3. Add chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until slightly thickened.
4. Add spinach and cook, stirring occasionally, for 2 to 3 minutes or until wilted.
5. Make 4 indentations in chickpea mixture with the back of a spoon. Break an egg into each indentation. Cover and cook over medium-low heat for 5 to 7 minutes or until eggs are set.

This Shakshuka recipe is versatile and can easily be changed depending on what ingredients you have on hand. You can add diced potatoes, zucchini, or eggplant for more vegetables, or add some crumbled feta cheese or sliced olives for more flavor.

Enjoy your delicious Shakshuka with Kichererbsen and Spinat!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 large eggs
• 1/4 cup crumbled feta cheese

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, for 5 minutes or until vegetables are tender.
2. Add garlic, cumin, salt, and black pepper and cook, stirring constantly, for 1 minute.
3. Add tomatoes and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until slightly thickened.
4. Make 4 indentations in tomato mixture with the back of a spoon. Break an egg into each indentation. Cover and cook over medium-low heat for 5 to 7 minutes or until eggs are set.
5. Sprinkle crumbled feta cheese on top before serving.

Shakshuka

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 large eggs

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, for 5 minutes or until vegetables are tender.
2. Add garlic, cumin, salt, and black pepper and cook, stirring constantly, for 1 minute.
3. Add tomatoes and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until slightly thickened.
4. Make 4 indentations in tomato mixture with the back of a spoon. Break an egg into each indentation. Cover and cook over medium-low heat for 5 to 7 minutes or until eggs are set.

Shakshuka is a traditional Israeli dish made with eggs poached in a spicy tomato sauce. It is a simple and delicious dish that can be enjoyed any time of day. Serve it with crusty bread or pita for a filling and satisfying meal.