## Spinach & Broad Bean Shakshuka Recipe (European Style) – Easy & Delicious Recipe

Discover how to make a delicious and authentic **Spinach & Broad Bean Shakshuka Recipe** with this easy-to-follow recipe. A traditional **European Lunch**, this dish is **Eggetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 45 minutes
**Total time:** 55 minutes

**Cuisine:** European
**Course:** Lunch
**Diet:** Eggetarian

### Ingredients for Spinach & Broad Bean Shakshuka Recipe:

* 1 cup Avarekai (Broad Beans)
* 1 cup Broccoli – cut into small florets
* 1 cup Spinach Leaves (Palak)
* 1 Onion – sliced
* 2 cloves Garlic – chopped
* 4 Tomatoes – chopped
* 1 teaspoon Red Chilli powder
* 2 teaspoon Dried oregano
* 1 teaspoon Dried Thyme Leaves
* 2 teaspoon Red Chilli powder
* 1 teaspoon Cumin powder (Jeera)
* 1 teaspoon Sugar
* 2 Whole Eggs
* Salt – to taste
* Sunflower Oil

### Step-by-Step Instructions to Make Spinach & Broad Bean Shakshuka Recipe:

1. heat a sauce pan with oil.
2. Add onions and garlic and saute until they turn translucent.
3. Add chopped tomatoes and sprinkle with little salt and stir fry until the tomatoes become soft and the raw smell goes away.
4. Add spinach leaves and saute until they wilt, this will take about 10 minutes.
5. Add all the spice powders and give it a toss.
6. Add broccoli, broad beans and about 1/2 cup of water and cover it with a lid and cook for about 10 minutes till the broccoli and green beans become tender.
7. Once done open the lid and mix all the ingredients together.
8. Finally, crack the eggs into the tomato mixture and space them out evenly.
9. Sprinkle with little salt and pepper and Cover it with lid and cook for about 5 minutes.
10. Serve the Spinach & Broad Bean Shakshuka Recipe along with garlic bread or focaccia bread that would go really well along with curry.

### Tips for the Best Spinach & Broad Bean Shakshuka Recipe:

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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