Spinach Pesto

[wpbb post:excerpt length=’55’ more=”]

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]

Ingredients

4 servings

400 g
2
250 g
400 g
400 g
4
4 Potatoes
Carrots
Cherry tomatoes
Canned chickpeas
Canned tomatoes
Naan bread
Eggs 2 TBL sp
2 tea sp
1 tea sp
20 g
1
2 cloves Curry paste (garam masala)
Paprika powder
Chili flakes
Ginger
Red onion
Garlic

Prep

15 min

1. Dice onion and mince garlic
2. Mince ginger
3. Cut carrots into slices
4. Halve cherry tomatoes
5. Peel and cut potatoes into 2 cm cubes
6. Preheat oven to 180°C

Cook

25 min

Cook potatoes

~10 min

In the meantime, sauté onion

~3 min

Add potatoes and carrots

stir ~2 min

Add ginger, garlic, chili flakes, paprika powder, curry paste, cherry tomatoes

~2 min

Add canned tomatoes and chickpeas

season with salt and pepper to taste, add a lid or cover with another pan ~8 min

Make wells in the sauce with a spoon, break the eggs above them, carefully to keep the yolks whole, lay the eggs inside the wells

add lid to steam, 5 min (or a bit earlier if you prefer your eggs more runny)

In the meantime, bake the naan

~6 min at 180°C

Serve the shakshouka with naan bread to dip.