Green spinach shakshuka with white beans

Step 1/4

• 1 onion
• 2 cloves garlic
• 250 g canned white beans
• 10 g parsley

• knife
• cutting board
• sieve
• bowl (small)

Finely slice the onion and mince the garlic. Drain the white beans. Finely chop the parsley leaves, put some aside for garnish.

Step 2/4

• 1 tsp smoked paprika powder
• 1 tsp ground cumin
• ½ tsp chili flakes
• 300 g baby spinach
• 1 tbsp apple cider vinegar
• olive oil (for frying)
• salt
• pepper

• frying pan (with lid)
• cooking spoon

Heat some olive oil in a frying pan. Add onion and garlic, sauté for approx. 2–3 min. over medium heat until translucent. Add paprika powder, cumin, half of the chili flakes and continue to sauté for approx. 2 min. Add beans, parsley and some spinach to the pan and mix. Add more spinach once there is enough room in the pan again. Once all the spinach is wilted, add the apple cider vinegar and mix gently. Season with salt and pepper.

Step 3/4

• 3 eggs
• 4 tbsp butter
• 1 tbsp tomato paste
• ½ tsp chili flakes
• salt

• frying pan (small)

Form 3 egg-sized wells in the spinach mixture and crack an egg into each well. Sprinkle with salt, cover with lid, and simmer over medium heat for approx. 8–10 min., or until the egg whites are set and the yolks are still runny. Meanwhile, brown butter in a small frying pan over medium heat. Then add tomato paste, stir to combine. Turn off the heat, add chili flakes and a pinch of salt, stir and set aside.

Step 4/4

• 40 g feta cheese
• pepper

Crumble feta cheese and spread over the spinach skillet. Drizzle with chili butter, garnish with parsley, and season with freshly ground black pepper.

Enjoy your meal!