Shakshuka is a dish of baked eggs, commonly found in the Middle East as part of a sharing feast. Usually, the eggs are baked in a rich tomato sauce, but for this recipe I’m reaching for the greens. Spinach, edamame and courgette are cooked with some wine and cream and then topped with eggs and lovely cottage cheese for creaminess! A very comforting dish that’s very easy to make and that I love to eat for brunch or as a simple lunch.
300g frozen spinach leaves
1 courgette
1 onion
2 garlic cloves
100g edamame
20g butter
50ml white wine
100ml cream
a pinch of nutmeg
150g cottage cheese
4 eggs
salt and pepper
bread, to serve
Serves 2-4 (2 as a main, 4 as part of a brunch spread) – Prep: 30 min
Defrost the spinach leaves, squeeze out any excess moisture and roughly chop. Cut the courgette into 1cm dice and set aside. Peel and finely chop the onion. Peel and crush the garlic.
Cook the edamame in boiling, salted water for 2 minutes, drain and cool under a running tap. Set aside.
Melt the butter in a frying pan and fry the onion for 4 minutes, then add the courgette with a pinch of salt and cook on a low heat for 5 minutes until starting to soften.
Add the garlic and fry for another minute. Then, add the spinach and edamame and stir to combine.
Add the white wine and cook for a couple of minutes, then add the cream and nutmeg, and season generously with salt and pepper. Stir to combine.
Make 4 little dips in the pan and break the eggs into the dips. Distribute 4 dollops of the cottage cheese around the eggs. Season everything with a bit of salt and pepper, then cover the pan with a lid and cook for 5 minutes or until the eggs are done to your liking.
Serve with bread.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.