Green shakshuka with vegetables and feta.

Slice green onions (30 g) into rings, and cut zucchini (200 g) and bell pepper (80 g) into small cubes. Rinse and dry the spinach (35 g).

Heat a pan over medium heat and add 1 teaspoon of vegetable oil.

When the oil is hot, add the chopped green onions, zucchini, and bell pepper to the pan. Sauté the vegetables, stirring, for about 5 minutes until they start to soften.

Add minced garlic (1 clove) to the vegetables and season with a pinch of salt, black pepper, and a little cumin. Stir and simmer for another 2 minutes to let the spices release their aroma.

Now add the spinach leaves to the pan. Stirring, sauté for another minute.

Lower the heat to the minimum. Using a spoon, make small indentations in the vegetables and gently crack the eggs (4 pcs.) into them.

Cover the pan with a lid and cook for 5-7 minutes until the egg whites are set, and the yolk remains slightly runny.

If you prefer a more cooked yolk, let it cook a little longer.

Remove the pan from the heat and sprinkle the finished shakshuka with chopped herbs (10 g) and crumble feta or brined cheese (100 g) on top.

Serve the shakshuka hot.