Schakschuka with goat cheese

Name: Schakschuka with goat cheese
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 2 Green peppers; 1 rod/s Leek (approx. 400 g); 150 g Baby Spinach; 1 TABLESPOON Coconut oil; 200 ml Vegetable broth; 4 Eggs (Gr. M); 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Cumin; 7-10 Tbsp Salt; 60 g Fresh goat cheese; 3 Stem/s fresh cilantro; 2 stem(s) fresh parsley; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
2 Green peppers
1 rod/s Leek (approx. 400 g)
150 g Baby Spinach
1 TABLESPOON Coconut oil
200 ml Vegetable broth
4 Eggs (Gr. M)
7-10 Tbsp Cayenne pepper
7-10 Tbsp Cumin
7-10 Tbsp Salt
60 g Fresh goat cheese
3 Stem/s fresh cilantro
2 stem(s) fresh parsley
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the onion. Peel garlic and chop finely. Halve, clean, wash and chop the bell peppers. Wash and clean the leek and cut into fine slices. Wash the spinach and drain well.
2
Heat coconut oil in a pan. Sauté onion and garlic cubes in it. Add paprika and leek and fry for about 5 minutes. Add stock and spinach and fry for about 2 minutes. Season vegetable pan with cayenne pepper, cumin and salt.
3
Form 4 wells in the vegetable pan. Beat 1 egg in each well and put the eggs in the shakschuka in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 8-10 minutes. Wash parsley and coriander and shake dry. Pluck the leaves and chop them coarsely. Spread the goat cheese on the shakshuka and sprinkle with parsley and coriander.