Wist je dat de oude Grieken en Romeinen venkel beschouwden als een symbool van overwinning en succes? Ze waardeerden niet alleen de smaak, maar geloofden ook dat venkel kracht en wijsheid bracht!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
½ piece
Garlic
5 g
Ginger paste
¼ piece
Red chili pepper
½ piece
Leek
½ piece
Fennel
2 piece
Egg
(Contains: Ei)
90 milliliters
Coconut milk
50 g
Spinach
2 piece
Pita bread
(Contains: Gluten, Tarwe)
¼ piece
Lime
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
½ sachet(s)
Yellow curry spices
½ tablespoon
Olive oil
50 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Preheat the oven to 200°C (see Tip). Crush or mince the garlic. Deseed and finely chop the red chili pepper*. Chop the leek into half rings. Quarter the fennel and remove the tough core, then chop the fennel into strips.
*Take care, this ingredient is spicy! Use as preferred.
Tip: you'll use the oven later to heat the pitas, but you can also do this in a toaster or frying pan instead.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the garlic with the ginger paste and chili pepper for 1 minute (see Tip). Add the curry spices and fry for another minute.
Tip: use a deep frying pan with a thick base, as this will heat more evenly and the eggs will poach more easily. If you are cooking for more than three people, use more pans as necessary.
Add the leek and the fennel and fry for 3 - 5 minutes. Meanwhile, prepare the stock, then add this to the pan along with the coconut milk. Mix well to combine and cook for 3 - 4 minutes, then stir in the spinach and allow to wilt and reduce. Season to taste with salt and pepper.
Make small wells in the vegetable mixture for each egg. Crack the eggs into the wells so as to mostly submerge them with the sauce, then cover with the lid and allow to poach for 8 - 10 minutes (see Tip). If necessary, remove the lid halfway through cooking so as to allow any excess liquid to evaporate.
Tip: the eggs are done when the whites are opaque and the yolks are still soft. However, you can also poach for more time if you'd prefer the yolks to be more well-done.
Bake the pitas for 4 - 6 minutes. Cut the lime into wedges and crumble the cheese into a small bowl.
Serve the shakshuka on plates and garnish with the Greek-style cheese. Squeeze a lime wedge over each portion and serve the pita alongside.
Did you know… just 100g of leek provides more than a third of the RDA of folic acid, which plays an essential role in bodily growth and function.