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
-
12 minLuncholive oil, Red onion, garlic, washed fresh spinach, vegetable stock cube, avocado,the fast spinach avocado soup of leonie -
25 minLunchchicory, walnut, Roquefort, danish blue, pear, mustard, olive oil, honey, balsamic vinegar, White wine vinegar,chicory salad with blue cheese -
15 minLunchmango, orange juice, olive oil, cucumber, shallot, garlic, Red pepper, fresh basil, ice Cube,mangogazpacho -
30 minLunchpie, veal schnitzel, butter, mustard, onion, flour, wild-fond, cranberry,Patty With Veal Ragout
Nutrition
395Calories
Fat38% DV25g
Protein42% DV21g
Carbs5% DV15g
Loved it