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Green Shakshuka

Green Shakshuka

These flavoursome eggs are the perfect brunch dish.

Green Shakshuka

Serves 4

 

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)

 

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 or until soened. 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.

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