Green Shakshuka | Healthy and Nutritious Breakfast

Wash the kale and leek thoroughly, peel the red onion, then chop all three finely. Clean and crush the garlic. Wash the zucchini, grate it finely, salt it, and let it sit for a while to release its liquid. Blend the sugar snap peas coarsely with 100 ml of water using an immersion blender.

Heat the rapeseed oil in a large pan, add the onion and leek, then sauté over medium heat for 3-4 minutes. Add the garlic and sauté for another 1 minute. Then stir in the coarsely blended peas, the squeezed zucchini, and the kale, and cook over medium heat for 2-3 minutes. Add the baby spinach and wilt for another 1-2 minutes.

Season with salt and pepper, then reduce the heat. Make 4 wells in the vegetable base and crack an egg into each. Crumble the cream cheese on top, cover the pan, and cook for 4-6 minutes until the eggs are cooked to your desired consistency. Meanwhile, finely chop the parsley.