Defrost the spinach and squeeze out the excess water.
Peel and chop the garlic. Wash the leek and cut into rings.
Wash the lemon well, rub dry, grate the zest and squeeze out the juice.
Mix the garlic, leek, spinach, cream and 2 teaspoons of lemon juice and lemon zest in a bowl with the spices and place in the basket of the MultiFry 5.
Cook the shakshuka using the Air Fry program for vegetables at 180°C for approx. 10 minutes. Stir halfway through.
Crumble the feta over the spinach in the air fryer basket.
Press four small wells into the green shakshuka and add the eggs into them. Cook for a further 10 minutes. Halfway through the cooking time, distort the egg whites with a fork so that they cook better.
Sprinkle the shakshuka with black cumin and grate a little lemon zest over it.
Serve the green shakshuka with flatbread.
This recipe was prepared with Braun's MultiFry 5.
Defrost the spinach and squeeze out the excess water.
Peel and chop the garlic. Wash the leek and cut into rings.
Wash the lemon well, rub dry, grate the zest and squeeze out the juice.
Mix the garlic, leek, spinach, cream and 2 teaspoons of lemon juice and lemon zest in a bowl with the spices and place in the basket of the MultiFry 5.
Cook the shakshuka using the Air Fry program for vegetables at 180°C for approx. 10 minutes. Stir halfway through.
Crumble the feta over the spinach in the air fryer basket.
Press four small wells into the green shakshuka and add the eggs into them. Cook for a further 10 minutes. Halfway through the cooking time, distort the egg whites with a fork so that they cook better.
Sprinkle the shakshuka with black cumin and grate a little lemon zest over it.
Serve the green shakshuka with flatbread.