Shakshuka eggs with spinach, Dry Anthotyros, yellow pepper & avocado

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!