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  2. Recipes
  3. Shakshuka with spinach and goat cheese

Shakshuka with spinach and goat cheese

Ȑ
Difficulty
Low
ȑ
Time
15 min
&
Author
Kerstin Getto
lorem ipsum

Ingredients

Servings: 1
Makes:

80 grams goat cheese, fresh
30 ml milk
1 small onion
1 clove garlic
150 grams baby spinach
1 tbsp. olive oil
2 medium eggs
  salt
  pepper

Instructions

STEP 1/5

Use Braun’s MultiQuick 9 whisk attachment to whisk the fresh goat's cheese and milk together.

STEP 2/5

Peel the onion and garlic and chop in the 350ml chopper attachment.

STEP 3/5

Clean the spinach and chop coarsely in the food processor attachment using the chopping tool, pushing the spinach down in between with the spatula.

STEP 4/5

Heat the olive oil in a small frying pan. Briefly sauté the onion and garlic and add the spinach. Let it collapse just briefly.

STEP 5/5

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.


The spinach can also be replaced with chard, for example, and if you don't like goat's cheese, simply replace it with cream cheese or feta.
  1. Back to homepage
  2. Recipes
  3. Shakshuka with spinach and goat cheese

Shakshuka with spinach and goat cheese

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
15 min
&
Author
Kerstin Getto
Show me the recipe
lorem ipsum
Servings:1
Makes:

Ingredients


80 grams goat cheese, fresh
30 ml milk
1 small onion
1 clove garlic
150 grams baby spinach
1 tbsp. olive oil
2 medium eggs
  salt
  pepper

Instructions

STEP 1/5

Use Braun’s MultiQuick 9 whisk attachment to whisk the fresh goat's cheese and milk together.

STEP 2/5

Peel the onion and garlic and chop in the 350ml chopper attachment.

STEP 3/5

Clean the spinach and chop coarsely in the food processor attachment using the chopping tool, pushing the spinach down in between with the spatula.

STEP 4/5

Heat the olive oil in a small frying pan. Briefly sauté the onion and garlic and add the spinach. Let it collapse just briefly.

STEP 5/5

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.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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