Pestonudeln mit Spinat

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Zutaten

4 Portionen

400 g
2
250 g
400 g
400 g
4
4 Potatoes
Karotten
Kirschtomaten
Kichererbsen aus der Dose
Tomaten aus der Dose
Naan-Brot
Eggs 2 TBL sp
2 TL
1 TL
20 g
1
2 cloves Curry paste (garam masala)
Paprikapulver
Chili flakes
Ingwer
Rote Zwiebel
Knoblauch

Vorbereitung

15 min

1. Zwiebel würfeln und Knoblauch fein hacken
2. Ingwer fein hacken
3. Karotten in Scheiben schneiden
4. Kirschtomaten halbieren
5. Peel and cut potatoes into 2 cm cubes
6. Backofen auf 180°C vorheizen

Kochen

25 min

Kartoffeln kochen

~10 Min

In the meantime, sauté onion

~3 Min

Kartoffeln und Karotten hinzufügen

umrühren ~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.