Green Shakshuka

How about trying this green shakshuka for brunch this Sunday? I often have a bag of spinach or some sort of leafy green vegetable to use up and I always have eggs. After a rummage through my store cupboard for a few spices, an onion and some garlic I came up with this gorgeous North African sharing dish. 

Ingredients

Serves 2

  • 200g spinach

  • 3-4 stems of cavolo nero - chopped and tough stems removed

  • 100g frozen peas

  • 1 small onion finely chopped 

  • 2 cloves garlic crushed 

  • 1 teaspoon chilli flakes

  • 1 teaspoon cumin 

  • 1 teaspoon rose Harissa - I like Belazu 

  • 4 eggs - I like Clarence Court 

  • 2 tablespoons chopped dill

  • 2 tablespoons Tims Dairy Yogurt

Method 

  • Start by sautéing the onions and garlic in olive oil until soft. 

  • Now add the cavolo nero for approximately 5 minutes, stirring on occasion until soft. 

  • Add the cumin and the rose Harissa paste and stir. 

  • Now add the peas and spinach and wilt down. 

  • Stir in the dill, then make small Wells for the eggs. 

  • Careful tip an egg into each hole. 

  • Cover with foil or a lid and cook gently for 3-5 minutes until the egg is set but yolks are soft.  

  • Serve with Crusty bread.

 Recipe supplied by Simply Food By Mandy