Shakshuka Curry with Greek-Style Cheese
in fragrant coconut sauce with pita, spinach & fennel- Ei
- Gluten
- Tarwe
- Melk (inclusief lactose)
Though not common, fennel can actually grow up to 2 meters tall. Fortunately, the fennel in your box is a lot smaller than that, and therefore much easier to prepare!
Ingredients
½ piece
Garlic
5 g
Ginger paste
¼ piece
Red chili pepper
½ piece
Fennel
2 piece
Egg
(Contains: Ei)
90 milliliters
Coconut milk
100 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 piece
Onion
Not included in your delivery
½ tablespoon
Olive oil
35 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion and crush or mince the garlic.
- Deseed and finely chop the red chili pepper.*
- Quarter the fennel and remove the tough core, then chop the fennel into strips.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat (see Tip).
- Fry the garlic with the ginger paste and chili pepper for 1 minute.
- Add the curry spices and fry for another minute.
Tip: use a pan with a thick base, as this will poach the eggs more easily. If you are cooking for more than three people, use more pans as necessary.
- Add the onion and the fennel and fry for 3 - 5 minutes.
- Prepare the stock and then add this to the pan, along with the coconut milk.
- Mix well to combine and cook for 3 - 4 minutes.
- Stir in the spinach and allow to wilt and reduce. Season to taste with salt and pepper.
- Meanwhile, preheat the oven to 200°C (see Tip).
- Transfer the pitas to a parchment-lined baking sheet.
- 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.
Tip: you'll use the oven later to heat the pitas, but you can also do this in a toaster instead.
- Cover with the lid and allow the eggs 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.
- Heat the pitas in the oven 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 cheese. Squeeze a lime wedge over each portion and serve the pitas alongside.
