Use Braun’s MultiQuick 9 whisk attachment to whisk the fresh goat's cheese and milk together.
Peel the onion and garlic and chop in the 350ml chopper attachment.
Clean the spinach and chop coarsely in the food processor attachment using the chopping tool, pushing the spinach down in between with the spatula.
Heat the olive oil in a small frying pan. Briefly sauté the onion and garlic and add the spinach. Let it collapse just briefly.
Pour in the cheese-milk mixture, bring to the boil and season with salt and pepper. Form two hollows with the back of a spoon and crack an egg into each cavity. Cover the shakshuka and cook over a low heat for 8 minutes until the eggs have set.
Use Braun’s MultiQuick 9 whisk attachment to whisk the fresh goat's cheese and milk together.
Peel the onion and garlic and chop in the 350ml chopper attachment.
Clean the spinach and chop coarsely in the food processor attachment using the chopping tool, pushing the spinach down in between with the spatula.
Heat the olive oil in a small frying pan. Briefly sauté the onion and garlic and add the spinach. Let it collapse just briefly.
Pour in the cheese-milk mixture, bring to the boil and season with salt and pepper. Form two hollows with the back of a spoon and crack an egg into each cavity. Cover the shakshuka and cook over a low heat for 8 minutes until the eggs have set.
