I’ve been wanting to try shakshuka which has had a little boom in London as a popular brunch dish. It hails from North Africa but is now widely enjoyed in the Middle East as a breakfast food. The more common version usually has tomato sauce in it but looking through ‘Bosh – Healthy Vegan’ this green version did look appetising. That’s a vegan recipe book so they used plant based yoghurt which I switched back to eggs (sorry Vegans!).
- 1 leek
- 2 cloves garlic
- 4 eggs
- 10g mint
- 10g parsley
- 10g dill
- 1 avocado
- 1 tbsp olive oil
- 200g peas (fresh or frozen)
- 200g spinach
- 1/2 tsp za’tar
- salt and pepper
1.) Chop up the leek
2.) Heat up the oil in a frying pan and once hot, add the leek
3.) Peel and chop up the garlic, add to the pan and fry for a couple of minutes
4.) Add the peas and let them defrost
5.) In the meantime, finely chop the herbs.
6.) Add the spinach to the pan in batches and let each batch wilt before adding the next batch
7.) Once all the spinach is wilted, add the herbs to the pan and stir. Make 4 wells in the vegetable combination.
8.) Crack an egg into each well and leave until cooked but with a soft yolk.
9.) In the meantime, peel and slice the avocado.
10.) When the eggs are cooked, serve up with the avocado and maybe some bread on the side.