Green Shakshuka

By: Sammy Jones

This modernised green shakshuka functions a rich green base filled with nutrient-rich greens and flavourful spices, developing a rejuvenating twist on the timeless dish.

Ingredients

1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, minced
1 green chilli pepper, carefully sliced (adjust to taste)
2 cups spinach
1 cup kale, sliced
1 tsp ground cumin
1 tsp ground coriander
1 can diced tomatoes
4 eggs
Salt & pepper, to taste
Fresh parsley or coriander, for garnish
Crumbled feta or goat’s cheese, for topping

Method

In a fryingpan, heat olive oil and sauté the onion, garlic and green chilli upuntil softened.
Add the spinach and kale, cooking till wilted.
Stir in the cumin and coriander, then include the diced tomatoes. Simmer for a coupleof minutes.
Create little wells in the mix and fracture the eggs into them.
Cover the fryingpan and cook upuntil the egg whites are set however the yolks are still runny.
Season with salt and pepper. Garnish with fresh herbs and fallenapart cheese if wanted.
Tip: For included depth of flavour, thinkabout including a capture of lemon simply inthepast serving to brighten the meal.