Everybody knows shakshuka as a hearty Middle Eastern dish of baked eggs in a rich tomato sauce. We’ve put a twist ...
Everybody knows shakshuka as a hearty Middle Eastern dish of baked eggs in a rich tomato sauce. We’ve put a twist on the classic, creating a green shakshuka that combines spinach, peas and dill with feta, lemon zest and eggs for a refreshing twist. Brew a pot of tea and serve with warm flatbread for the ultimate cafe brunch at home.
- 2 tbs extra virgin olive oil
- 4 spring onions, thinly sliced
- 1 garlic clove
- ½ sp ground cumin
- 1 tsp ground coriander
- 200g silverbeet or English spinach, thinly shredded
- 1 lemon
- 50g frozen peas
- ½ bunch dill sprigs
- 4 eggs
- 40g marinated feta, crumbled
- Micro parsley, to garnish
- Flatbread, to serve
- Heat olive oil in a medium frypan over medium heat and cook spring onion and garlic for 3-4 minutes until softened and golden. Add cumin, coriander and a pinch of salt and stir to combine.
- Add the silverbeet to the pan with the juice of ½ lemon and stir until it wilts. Add the peas and dill and cook for a further 2 minutes or until softened and combined.
- Using the back of a large spoon, make 4 indents in the mixture and crack the eggs into each one. Cook for 3-4 minutes, until eggs are cooked to your liking. You can cover the pan with a lid if you prefer your yolks cooked through.
- Garnish with feta and micro parsley and serve with lemon wedges and flatbread.
Enjoy with a cup of Nerada Black Tea.