Shakshuka is a popular Middle Eastern breakfast, made by gently poaching eggs in a delicious chunky spicy tomato and capisum sauce. In our Green Shakshuka Recipe the eggs are poached in a fragrant spiced green sauce made with leeks, kale, broccolini and spinach. Garnish the Green Shakshuka with Feta, mint, parsley and pine nuts. Serve with flatbread, this recipe is great for breakfast, lunch, or dinner.
Green Shakshuka Recipe
Serves 4
Ingredients:
3 tbsp olive oil
1 leek, sliced
4 spring onions, sliced
3 garlic cloves, chopped
2 tsp ground cumin
2 tsp ground coriander
3 cups kale, stems removed, shredded
1 bunch broccolini, sliced into 2-3cm lengths
150g baby spinach leaves
Juice of 1 lemon (need 3 tbsp)
4 large eggs
60g feta cheese, crumbled
¼ cup mint leaves, roughly chopped
¼ cup parsley leaves, roughly chopped
2 tbsp pine nuts, toasted
Flatbread, to serve (optional)
Method:
Heat a large 22cm heavy-based frying pan over a medium heat. Pour in oil then cook leek, spring onions, garlic for 3-4 minutes. Add ground cumin and coriander, then cook for 1 minute or until fragrant.
Add kale and broccolini, and cook for 2-3 minutes or until start to become tender. Add spinach and lemon juice. Cook for a further 1-2 minutes or until spinach wilts, then season to taste.
Make 4 small pockets in vegetable mixture and break an egg into each hole. Cover pan lightly with a large lid or tray and cook for 2-3 minutes or until eggs are semi-cooked.
Remove from heat then garnish with feta, mint, parsley and pine nuts. Serve with flatbread, if using.
