Ingredients:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeo pepper, seeded and finely chopped
- 1 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp ground coriander
- Salt and pepper to taste
- 4 cups fresh spinach leaves, chopped
- 1 cup fresh cilantro, chopped
- 1 cup fresh parsley, chopped
- 4 large eggs
- 4-6 fresh figs, sliced
- 4-6 slices of cooked bacon or prosciutto optional
- For Socca Flatbread:
- 1 cup chickpea flour
- 1 cup water
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
Turn on your oven and heat it up to 375F 190C
Warm the olive oil in a skillet that can go in the oven over medium-low heat
Chop up the garlic, onion, green bell pepper, and jalapeo pepper and add them
For about 5 minutes, or until softened, saut
Add the ground coriander, salt, pepper, and cumin powder
Mix well
Go on and cook for two more minutes
Chop up the parsley, cilantro, and spinach and add them to the pan
Heat the mixture all the way through and let the greens wilt
In the mixture, make four wells
In each well, crack an egg
Add a little salt and pepper to the eggs
Put the skillet in an oven that is already hot and bake for 10 to 12 minutes, or until the egg whites are set but the yolks are still runny
You can make the Socca flatbread while the shakshuka is baking
Mix the chickpea flour, water, olive oil, salt, and pepper in a bowl with a whisk until a smooth batter forms
Put a nonstick skillet on medium-high heat and lightly oil it
Pour some of the Socca batter into the pan and swirl it around to cover the bottom evenly
The flatbread should be cooked all the way through and a little crispy after two to three minutes on each side
Do it again with the rest of the batter
Take the shakshuka out of the oven and, if you want, top it with fresh fig slices and cooked bacon or prosciutto
Put the Socca Flatbread next to the Green Shakshuka and enjoy
No comments:
Post a Comment