Rice Shakshuka with Olives

Ingredients

• 120 g natural rice
• Salt
• 1 Red Onion
• 1 Garlic clove
• 2 tbsp olive oil
• 100 g spinach (2 handfuls)
• 500 g coarsely pureed tomatoes
• 0.25 tsp Chili flakes
• 0.5 tsp cumin
• 2 tbsp lemon juice
• Pepper
• 85 g black olives
• 4 eggs
• 100 g cherry tomatoes
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Cook rice with 250 ml boiling salted water covered over low heat for 25–30 minutes. Remove from heat, fluff and let stand for 5 minutes.

2. 2.

   Meanwhile peel and finely chop onion and garlic. Heat oil in a pan. Sauté onion and garlic for 2 minutes over medium heat. Wash spinach, pat dry, add to the pan and wilt. Add pureed tomatoes and cook on low heat for 5 minutes.

3. 3.

   Add cooked rice, stir well and season with chili flakes, cumin, lemon juice, salt and pepper. Drain olives and add them to the pan.

4. 4.

   Spread tomato mixture evenly, create four small wells and crack one egg into each. Cover the pan and simmer over low heat for 20 minutes until eggs are set.

5. 5.

   Meanwhile wash, clean and halve cherry tomatoes. Add them to the pan five minutes before the end of cooking. Wash parsley, pat dry, roughly chop leaves and garnish the Shakshuka with it.