Low Carb High Fat for Beginners: Lose Weight in 4 Weeks with the Keto Diet by Larry Allen

Author:Larry Allen
Language: eng
Format: azw3
Published: 2021-07-27T00:00:00+00:00

SPINACH SHAKSHUKA

PAN DISH FROM ISRAEL

400 g spinach

1 teaspoon cumin

1 clove of garlic

1 tbsp olive oil

salt

pepper

1 tbsp crème fraîche

100 g sheep cheese (feta)

4 eggs

2 stalks of coriander green

Approx. 420 kcal per serving

33 g E.

30 g F

4 g carbohydrates

For 2 people

15 min. Preparation

1 Preheat the oven to 180 °. Wash and clean the spinach. Finely pound the cumin in a mortar. Peel the garlic and cut into thin slices.

2 Heat the oil in an ovenproof pan. Add spinach, garlic, cumin, salt, and pepper to the pan and fry until the spinach collapses. Stir in the crème fraîche and remove the pan from the heat. Crumble half of the sheep's cheese and fold into the spinach.

3 Carefully crack the eggs over the pan and slide them into the spinach without damaging the yolks. Mix the egg white with the spinach and cheese with a fork. Cook the Shakshuka in the oven on the middle rack for about 15 minutes. The egg yolk should be slightly runny at the end and the egg white should be firm.

4 In the meantime, wash the coriander, shake it dry and pick off the leaves. Sprinkle the Shakshuka with coriander and serve.

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