Green Shakshuka

We love this energising, revitalising twist on the traditionally red shakshuka recipe for a great weekend brunch or an easy dinner option.  There's nothing better than some runny farmeggs, nestled in creamy greens with some salty feta cheese and a little bit of spice thrown in.

This can be made with any green vegetables that are left in the vegetable drawer of your fridge as long as you have spring onions, a green bell pepper and some spinach leaves to hand.  I find that any combination of green zucchini, broccoli, asparagus, leeks, rocket leaves, peas, fresh parsley, fresh coriander, green tomatillos, jalapenos, kale etc. works.  

Below the ingredients I used in this one:

INGREDIENTS: 

 2 tablespoons Opus oléa extra virgin olive oil

1 green bell pepper, seeds taken out

2 cups of packed spinach leaves

4-5 spring onions

2 fresh garlic cloves, minced

1 medium zucchini 

bunch of green asparagus

1 teaspoon of ground coriander

1 teaspoon of ground cumin

Salt, pepper and dried chili to taste

2 tablespoons of fresh lemon or lime juice

1 cup plain Greek yoghurt

1 cup crumbled feta cheese

3-4 good eggs

METHOD:

  • Dice your green bell pepper and zucchini.  Chop your asparagus and spring onions.  Mince your garlic cloves.
  • Heat Opus oléa extra virgin olive oil in your pan over medium heat and add your prepared vegetables including the washed baby spinach leaves and saute for about 5 minutes.
  • Add the ground cumin and ground coriander and cook for about 3 minutes more.
  • Take off the heat, let cool a bit to room temperature and stir in the Greek yoghurt, 3/4 of your crumbled feta cheese and lemon juice.
  • Let cool a bit longer and then transfer mixture to a blender and blend to a chunky puree.
  • Add salt and pepper to taste.
  • Add mixture back to pan and bring to a gentle simmer.
  • Carefully crack your eggs into small wells you make in the mixture
  • Cover your pan with a lid and allow eggs to cook until whites are cooked through and yolks are as runny as you like them.
  • Garnish with the remaining crumbled feta cheese and with some chopped green herbs, chili and avocado.