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Green Shakshuka with Spinach & Feta | Oven-baked
(0)
25 min
Quick
Gurkerl Küche
Eine herrlich frische, grüne Shakshuka mit knackigen Zucchini, feinem Blattspinat, süßen Erbsen und cremigem Feta. Zuerst kurz in der Pfanne angebraten und anschließend im Backrohr perfekt gestockt – ein schnelles, gesundes Sommergericht voller Geschmack!
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Wash the spring onions and cut into fine rings. Peel and finely chop the garlic. Wash the zucchini, quarter lengthways, and cut into approx. 5 mm thick slices.
Thoroughly wash the leaf spinach and pat dry. Finely chop the flat-leaf parsley and set aside for the garnish.
Cooking & Baking
Heat the olive oil in an ovenproof pan over medium heat. Gently fry the spring onions, chopped garlic, and zucchini slices for approx. 3–4 minutes until slightly browned. Stir in the ground cumin, salt, and pepper.
Chef's tip
For an extra spicy kick, you can sprinkle a pinch of chili flakes over the shakshuka before baking.
If there are any leftovers, the green shakshuka also tastes excellent cold the next day as a sandwich filling.
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