Shakshuka :: Baked Eggs in Tomato Sauce with Creamed Spinach and Kale :: Healthy one-pot meal
the veggie indian
the veggie indian
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Ingredients

  • 2014 by Nupur
  • 2 cups of whole milk
  • 2 cups packed spinach
  • 1 bay leaf
  • 3-4 cloves of garlic, minced or chopped small
  • cloves
  • 2 tbsp butter
  • 2 tbsp All-purpose flour
  • 2-3 minutes till tender
  • Prep Time: 30-40 mins ( including both white sauce and tomato sauce )
  • Cooking Time: 15-20 mins ( assembling and baking )
  • Serves: 3-4 people /servings
  • Cuisine:- Israeli / Tunisian / Moroccan / African
  • Spice Level: Mild to Medium
  • Recipe Level: Moderate / Intermediate
  • Shelf Life: 12-20 hours at room temperature.
  • Serving Suggestion: With Soup, Salad, Fresh breads
  • What you need?
  • 2 tbsp olive oil
  • 1 chopped onion
  • 3 red/ green chillies, chopped
  • 5 sliced cloves of garlic
  • ½ teaspoon cumin seeds
  • 1 teaspoon smoked paprika ( Or red Chili powder )
  • ½ teaspoon turmeric powder
  • Salt to taste
  • Pepper to season
  • ½ cup tomato puree
  • 1 bell pepper ( red or yellow capsicum), chopped very small
  • 1 tsp honey (optional)
  • 1 handful of fresh Kale leaves
  • 1 cup of creamed spinach
  • 1 can whole peeled tomatoes
  • 100 gr mature Cheddar , grated
  • 50 gr Feta Cheese – optional
  • 4 eggs chopped fresh flat-leaf parsley ( or coriander leaves)

Instructions

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