Shakshuka eggs with spinach, Dry Anthotyros, yellow pepper & avocado
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5Minutes
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10Minutes
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4Serves
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1Difficulty
Ingredients
200gr spinach (washed)
4 eggs
250gr Dry Anthotyros Kalogeraki
1 fresh onion finely chopped
½ teaspoon smoked paprika
2 spoonful olive oil
1 yellow pepper chopped in small cubes
100ml light milk cream
1 avocado
1 spoonful parsley chopped
1 spoonful dill chopped
Salt, pepper
Implementation
In a pan add the olive oil, yellow pepper, smoked paprika, fresh onion and a bit of salt - in medium temperature and saute until the pepper softens. Then add 100gr of Dry Anthotyros Kalogeraki - grated – a bit of parsley and the milk cream. At the same time add the spinach and stir until it softens. With a spoon create 4 potholes and add the in each one the eggs.
Add salt and pepper on eggs, cover the pan and boil for 3-4’.
Serve hot with the rest of Dry Anthotyros grated on top, parsley, dill, fresh onion and the avocado chopped in fine slices.
A bit of salt and lemon drops on avocado and enjoy your breakfast!