Light Shakshuka with Spinach

Eggs poached in a spicy tomato and bell pepper sauce with spinach, served with crispy whole grain bread. A light, aromatic breakfast with plenty of vegetables and lots of protein.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 2 pc red bell pepper
• 1 pc onion
• 1 pc garlic clove
• 1 tbsp olive oil
• 400 g chopped tomatoes (can)
• 1 tsp cumin, ground
• 1 tsp sweet paprika powder
• 200 g fresh spinach
• 4 pc eggs
• 2 pc slices whole grain bread
• salt
• pepper

Method

1. Peel and dice the onion, remove the seeds from the bell pepper and cut it into strips. Finely chop the garlic.
2. Heat the olive oil in a large pan and soften the onion and bell pepper over medium heat for about 5 minutes. Briefly fry the garlic and spices along with them.
3. Add the chopped tomatoes, season with salt and pepper, and let the sauce simmer gently for about 10 minutes until it has thickened.
4. Fold in the spinach and let it wilt.
5. Press four wells into the sauce, crack an egg into each, cover the pan and let the eggs set over low heat for about 6 to 8 minutes.
6. Toast the whole grain bread and serve it with the shakshuka.