Filter
Reset
Sort ByRelevance
Erica
Green shakshuka with parsley yogurt
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
10 minLunchparsnip, baking flour, olive oil, thyme, chickpea, paprika, coriander powder (ketoembar), cumin powder (djinten), dried oregano, vegetable stock,parsnip-cauliflower soup with spicy chickpeas
-
20 minLunchwater, beef broth tablet, celery, fresh parsley, fresh celery, fresh soup balls, fresh sugarsnaps, frozen garden peas, dried tarragon, extra virgin olive oil, fresh multigrain baguette,garden herb soup
-
15 minLunchcucumber, carrots, paprika, Brown bread, cream cheese,colorful bread rolls
-
20 minLunchminced beef, fresh green pesto, oil, shallots, shawarma sandwiches, yoghurt dressing, lollo rosso (lettuce), snack cucumber, dried tomatoes,pita sandwich with spicy burger
Nutrition
395Calories
Fat38% DV25g
Protein42% DV21g
Carbs5% DV15g
Loved it