Spinach shakshuka with spaetzle

Name: Spinach shakshuka with spaetzle
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Onion; 1 Garlic clove; 2 large vine tomatoes; 1 TABLESPOON Oil; 400 g fresh spaetzle (refrigerated shelf); 200 g young spinach; 7-10 Tbsp salt, pepper, nutmeg; 5 TABLESPOONS Vegetable broth; 5 TABLESPOONS dry white wine; 2 Eggs (Gr. M); 80 g Emmental (grated); 2 TABLESPOONS Roasted onions

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Ready-made spaetzle from the supermarket, fried onions and spinach make this pan dish a delicious variation of the original, which is ready on the table in no time.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Onion
1 Garlic clove
2 large vine tomatoes
1 TABLESPOON Oil
400 g fresh spaetzle (refrigerated shelf)
200 g young spinach
7-10 Tbsp salt, pepper, nutmeg
5 TABLESPOONS Vegetable broth
5 TABLESPOONS dry white wine
2 Eggs (Gr. M)
80 g Emmental (grated)
2 TABLESPOONS Roasted onions

Directions

1
Peel the onion and garlic and dice them finely. Wash the tomatoes, cut a lid off each and hollow them out with a tablespoon. Cut the lid and the hollowed out flesh into small pieces.
2
Heat the oil in a large frying pan. Fry the spaetzle in it while turning. Fry onion and garlic briefly. Stir in spinach, except for a few leaves for sprinkling, and pieces of tomato. Cover and cook for about 2 minutes. Season with salt, pepper and nutmeg.
3
Add stock and wine to the pan. Place hollowed out tomatoes with the opening facing upwards in the spinach noodles. Carefully beat the eggs one after the other and let them slide into the tomatoes.
4
Sprinkle the spaetzle pan with cheese and cook covered for about 7 minutes until the eggs have set. Sprinkle the rest of the spinach and roasted onions on top.