Green shakshuka with spinach and feta

Ingredients

• 200 gSpinach
• 100 gKale, stems removed
• 60 gOnion
• 240 gEggs (4 piece)
• 15 gOlive oil (1 tbsp)
• 40 gFeta
• 60 gRye bread (2 slices)
• Garlic, cumin, chilli, salt, pepper

How to make it

1. Soften the onion and garlic in the oil, toast the cumin and chilli with them.
2. Add the shredded kale and fry for three minutes, then the spinach, let it wilt, salt it.
3. Make four hollows, crack an egg into each, lid on, six minutes over low heat until the whites are set.
4. Crumble the feta over and serve with bread.

One tip

The lid cooks the eggs from above. Without it the white stays translucent.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.