Spring Shakshuka
By chef Jan Tomanec
A fresh version of shakshuka full of spring vegetables, seasoned with fragrant herbs and served with crusty bread.
- 12 min
- total
- Easy
- level
4 min prep · 8 min cook
What you will need
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Eggs 2 pcs -
Tomatoes 0.5 pcs -
Green Beans 100 g -
Green Peas 50 g
-
Spring Onion 0.25 pcs -
Cumin 0.5 tsp -
Chili Flakes 5 g
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients
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Warm the oil with chili flakes. Heat the oil in a pan, add the chili flakes, and warm over medium heat for about 1-2 minutes until they start to gently sizzle, then turn off the stove, stir, and set aside
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Slice the tomato. Wash the tomato and cut it into larger pieces
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Slice the spring onion. Clean the spring onion and cut it into larger pieces
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Saute the vegetables. In the same pan, saute the spring onion, peas, and green beans over high heat for about 2-3 minutes, then add the tomato and briefly stir
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Add the cumin and eggs. Add the cumin, stir, and add the eggs, cover with a lid, and cook over low heat for about 3-4 minutes, until the egg whites have set
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Drizzle with chili oil and serve. Drizzle with chili oil and serve
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