Green shakshuka with parsley yogurt

Name: green shakshuka with parsley yogurt
Total time: 20 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 2 onion; 4 stem celery; 250 gram Brussel sprout; 4 green pepper; 400 gram Broccoli; 4 tablespoon vegetable stock; 4 egg; 150 gram feta; 1 bunch chives; 200 milliliters yogurt for the sauce; 0.5 bunch parsley for the sauce; 1 lemon for the sauce

Ingredients

4 tablespoon olive oil
2 onion
4 stem celery
250 gram Brussel sprout
4 green pepper
400 gram Broccoli
4 tablespoon vegetable stock

4 egg
150 gram feta
1 bunch chives
200 milliliters yogurt for the sauce
0.5 bunch parsley for the sauce
1 lemon for the sauce

Directions

Heat the olive oil and fry the onion, celery and sprouts for about 10 minutes.
Add the peppers and broccoli and cook for another 10 minutes. Add the stock. Puree the ingredients for the sauce.
Make 4 small dimples in the pan between the vegetables and break the eggs into the dimples. Sprinkle with the feta. Cooked for 3-5 minutes until the eggs are cooked, but still soft.
Pour the yogurt sauce along the egg yolks, sprinkle with the chives and serve immediately.