Briam rápido a la sartén con huevos: ratatouille shakshuka

Ingredientes

• 1/4 cup olive oil
• 2 leeks
• 2 garlic cloves
• 1-2 zucchini, diced
• 4 small bell peppers or 1 large bell pepper, diced
• 1 (15-ounce) can tomatoes, pureed
• 1 teaspoon dried oregano
• 1 can white beans, cooked
• Salt and black pepper, to taste
• Pinch of crushed red pepper flakes
• 3-4 ounces feta cheese
• 4-6 eggs
• 2 tablespoons chopped parsley
• Eggplant
• Potatoes
• Spinach

Preparación

1. 1

   Remove the dark green parts of the leeks...: Remove the dark green parts of the leeks and the root ends and discard.

2. 2

   Cut them in half, lengthwise and thinly slice...: Cut them in half, lengthwise and thinly slice them. Place the slices in a bowl of water and move them around. The dirt will fall to the bottom. Lift the leeks and place in a colander to drain.

3. 3

   Place the leeks in a pan/skillet along with...: Place the leeks in a pan/skillet along with the oil and cook over medium heat until soft. About 3-4 minutes. Season lightly with salt and pepper.

4. 4

   Add the garlic and warm through 30 seconds.

5. 5

   Add the zucchini along with the bell peppers...: Add the zucchini along with the bell peppers and season with salt and pepper. Cook over medium heat for 4 minutes.

6. 6

   Pour the pureed tomatoes over the vegetables and...: Pour the pureed tomatoes over the vegetables and add the oregano and the red pepper flakes.

7. 7

   Add the beans, if using.

8. 8

   Bring to a boil and reduce to low....: Bring to a boil and reduce to low. Simmer until the vegetables are tender. Taste and adjust seasoning if needed.

9. 9

   Create wells for the eggs. Crack each egg...: Create wells for the eggs. Crack each egg in a small bowl and transfer them into the pan into the wells. Crumble the feta into the sauce.

10. 10

    Cover the pan and simmer until the egg...: Cover the pan and simmer until the egg whites are set and the yolk is still runny. About 4 minutes.

11. 11

    Garnish with parsley and serve. Enjoy!