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Shakshuka Curry with Greek-Style Cheese
Shakshuka Curry with Greek-Style Cheese

Shakshuka Curry with Greek-Style Cheese

in fragrant coconut sauce with pita, spinach & fennel

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!

Tags:
Veggie
Allergens:
Ei
Gluten
Tarwe
Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

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

Not included in your delivery

½ tablespoon

Olive oil

50 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3198 kJ
Calories764 kcal
Fat41.7 g
Saturated Fat22.2 g
Carbohydrate60.7 g
Sugar9.3 g
Dietary Fiber10.8 g
Protein33 g
Salt2.8 g
Potassium415 mg
Calcium125.3 mg
Iron2.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Casserole with Lid
Small Bowl

Cooking Steps

Prepare
1

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.

Fry the flavors
2

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.

Make the curry
3

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.

Cook the eggs
4

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 pita
5

Bake the pitas for 4 - 6 minutes. Cut the lime into wedges and crumble the cheese into a small bowl.

Serve
6

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.

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