Green shakshuka
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 3–4
Packed with greens this shakshuka makes for the healthy start to the day.
By Yvonne Cobb
From Morning Live
Ingredients
- olive oil, for frying
- 1 courgette, halved and sliced
- 1 leek, halved and thinly sliced
- 3 garlic cloves, finely sliced
- 10 brussel sprouts, grated
- 75g/2½oz mange tout, thinly sliced
- 90ml/3fl oz hot vegetable stock (using 1 tbsp bouillon powder)
- handful fresh coriander, chopped
- handful fresh parsley, chopped
- 3–4 free range eggs
- 50g/1¾oz feta cheese, crumbled, to serve
- 2 tsp capers, to serve
- 1 avocado, sliced, to serve
Method
To make the shakshuka, in a medium size frying pan over medium heat add a drizzle of olive oil.
Once hot add courgettes, then leeks and fry for about 5–10 minutes until light golden browned and soft.
Add the garlic and fry for a further 2 minutes.
Add the brussel sprouts, and the mange touts and fry for few minutes more.
Gently add the vegetable stock and fresh herb and stir to combine. Allow to simmer for 1–2 minutes.
Make 3–4 wells in the greens and crack the eggs into each one. Cover the pan with lid and keep on cooking until the eggs are poached. This will take about 5 minutes.
Once the eggs are cooked, scatter over the crumbled feta and capers.
Serve the creamy greens and poached egg with the sliced avocado.
