Shakshuka is a popular Middle Eastern dish. It normally has a tomato base but we’ve included a mountain of fresh greens to make a nutritious and delicious Green Shakshuka. Perfect for a lavish breakfast, lunch or dinner!
Prep time: 5-10 mins Cooking time: 10-15 mins Serves: 4
5 eggs (we love Woodland)
½ bag spinach leaves (we love The Fresh Grower)
3 baby leeks, sliced thinly
1 cup shelled edamame beans, thawed
1 cup frozen peas, thawed
1 tbsp butter (we love Anchor)
1 tbsp extra virgin olive oil (we love Olivado)
2 cloves garlic, finely diced
1 tsp cumin seeds
Salt and pepper
We used a kale coloured Le Creuset Signature Shallow Casserole dish.
- Heat olive oil and butter in a heavy based frying pan. Fry the leeks and garlic, until soft.
- Add the cumin seeds to the pan and for a minute. Stir in the spinach, edamame and peas and fry for 1-2 minutes, until bubbling and hot.
- With a spoon make 5 wells for the eggs in the frying pan and crack the eggs in. Cover with a lid and cook until the whites are cooked through. Sprinkle with sea salt and pepper and take off the heat.
- Serve with chopped dill, chilli flakes and sliced avocados. Eat hot with your favourite crusty bread.