Green Shakshuka
Shakshuka is a common 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!
25 mins
4
Easy
Ingredients
- 5 eggs (we love Woodland)
- ½ bag spinach leaves (we love The Fresh Grower)
- 3 baby leeks, sliced thinly (we love The Fresh Grower)
- 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
- -
- To Serve:
- 2 tsp chilli flakes
- Handful of dill, roughly chopped (we love Superb Herb)
- 2 New Zealand Avocados, halved and sliced
- Crusty bread
- Butter (we love Anchor)
- -
- We used a kale coloured Le Creuset Signature Shallow Casserole dish.
Method
-
- We used a kale coloured Le Creuset Signature Shallow Casserole dish.
- 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.
