A delightful twist on the classic shakshuka, featuring white beans and baby spinach, perfect for a hearty breakfast or brunch.
Sauté the dried tomatoes and onion in a pan with some oil until they are fragrant and slightly softened.
Add the tomato paste to the pan and stir well to combine with the sautéed ingredients.
In a bowl, mix the milk and cornstarch until smooth, then pour into the pan to deglaze.
Season the mixture generously with salt, pepper, paprika powder, and chili to taste.
Add the baby spinach to the pan and cook until it wilts down.
Create two wells in the mixture and crack an egg into each well.
Cover the pan and let the eggs cook until they reach your desired consistency.
Serve hot, optionally garnished with fresh basil and additional chili for extra flavor.
Continua nella nostra app per un'esperienza migliore
