Spinach & Broad Bean Shakshuka Recipe
A oozing poached egg recipes that is cooked in one pot along with spinach, broad beans and broccoli.Once you cut open the egg it will start oozing out into the slow cooked gravy that can be had with a piece bread by the side.
Spinach & Broad Bean Shakshuka Recipe is a wonderful poached egg recipe that is cooked a tangy tomato based gravy. We have made it healthier by adding some broad beans, spinach leaves and broccoli. Shakshuka is originally a “Tunisian origin “which means “mixture”. Once you cut open the egg it will start oozing out into the slow cooked gravy that can be had with a piece bread by the side.
Spinach leaves are rich in antioxidants and good for Iron content as well. Adding them into the curry will develop a nice flavor and goes really well with eggs. Broad beans are also a great source of proteins and also rich in dietary fiber.
If you like this recipe, you can also try other one pot meal dishes like
- 1 cup Avarekai (Broad Beans)
- 1 cup Broccoli , cut into small florets
- 1 cup Spinach Leaves (Palak)
- 1 Onion , sliced
- 2 cloves Garlic , chopped
- 4 Tomatoes , chopped
- 1 teaspoon Red Chilli powder
- 2 teaspoon Dried oregano
- 1 teaspoon Dried Thyme Leaves
- 2 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Sugar
- 2 Whole Eggs
- Salt , to taste
How to make Spinach & Broad Bean Shakshuka Recipe
To begin making the Spinach & Broad Bean Shakshuka Recipe, heat a sauce pan with oil. Add onions and garlic and saute until they turn translucent.
Add chopped tomatoes and sprinkle with little salt and stir fry until the tomatoes become soft and the raw smell goes away.
Add spinach leaves and saute until they wilt, this will take about 10 minutes. Add all the spice powders and give it a toss.
Add broccoli, broad beans and about 1/2 cup of water and cover it with a lid and cook for about 10 minutes till the broccoli and green beans become tender.
Once done open the lid and mix all the ingredients together. Finally, crack the eggs into the tomato mixture and space them out evenly.
Sprinkle with little salt and pepper and Cover it with lid and cook for about 5 minutes.