GREEN SHAKSHUKA WITH CELERY AND SPINACH
![](https://primavega.com/wp-content/uploads/2022/10/Group-198-4.png)
Preparation time
20 min.
![](https://primavega.com/wp-content/uploads/2022/10/Group-198-1.png)
Number of servings
2
![](https://primavega.com/wp-content/uploads/2023/03/Group-198-2.png)
Difficulty level
easy
![](https://primavega.com/wp-content/uploads/2023/03/Group-198-2.png)
Spice level
mild
Ingredients
- 6 stalks of celery
- 2 packs of spinach
- 100 ml of water
- 50 ml of rapeseed oil
- 1 onion
- 4 eggs
- 3 cloves of garlic
- 2 teaspoons of cumin
- juice of half a lemon
- ½ teaspoon sea salt and black pepper
Extras
- 2 handfuls of arugula and lamb’s lettuce
- a few sprigs of coriander
- 1 long red pepper
Preparation
- Heat oil In a large pan and fry the diced onion, when it starts to glaze, add the garlic squeezed through a press and the celery sliced thinly. Sauté until the celery softens.
- Then add the cumin, mix and add the spinach in batches. You can add a little water to give the spinach a chance to soften. Season with lemon juice, salt and pepper and let it simmer for a while.
- Crack the eggs on top and spread the whites over the sauce, leaving the yolks uncooked. Reduce the heat and let simmer for another 3-4 minutes then take it off the gas. Garnish with coriander leaves and sliced peppers.
- Put a portion on a plate accompanied by slices of red pepper, lamb’s lettuce and arugula.
PRODUCTS USED IN RECIPE
Check out
![](https://primavega.com/wp-content/uploads/2022/10/Produkt-3.png)
Lamb’s lettuce
velvety taste
Check out
![](https://primavega.com/wp-content/uploads/2022/10/Produkt-10.png)
Rocket
intense in taste
Check out
![](https://primavega.com/wp-content/uploads/2022/10/Produkt-7.png)
Celery
crunchy in taste
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