Shakshuka easily one of the easiest brunch dishes to recreate at home!
You might be thinking this Spring Egg Shakshuka is missing one key ingredient and you’re right! Tomatoes are a key ingredient in most traditional shakshuka dishes. For this Spring Egg Shakshuka, I’ve decided to keep things green and fresh with plenty of leafy greens, fresh herbs and tangy cheese.
Eggs are still a mainstay in this dish alongside some of your favourite beans. Smoked meat or fish like mackerel, chorizo or chicken would be another great addition to the mix so be sure to put your signature spin on this Spring Egg Shakshuka recipe!
Serves 2.
- oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tsp ground cumin
- 150g spinach or kale, roughly chopped
- 150g frozen peas, defrosted
- 4 tbsp fresh herbs – parsley, coriander, mint
- 1 x 400g tin beans (cannellini, chickpea, mixed, black beans), drained & rinsed
- 4 eggs or another 1 x 400g beans (cannellini, chickpea, mixed, black beans), drained & rinsed
- 100g feta, goats cheese or vegan cheese
- 1 tbsp fresh lemon
- Optional: 100g black olives
- Heat one teaspoon of oil in a frying pan over a medium heat.
- Add the garlic and onions to the pan and cook for 5 minutes until soft. Stir in the cumin and allow to cook until you can really smell the cumin.
- Stir in the spinach and cook until it wilts. Add in the peas, half of the fresh herbs and 1 tin of beans and continue to cook for 5 minutes.
- Create 4 wells in the mix and crack in one egg to each, nestling the eggs in the mix. Otherwise stir the extra beans through the mix.
- Cover the pan with a lid or foil and continue to cook for 7-10 minutes or until the eggs are cooked through to your liking.
- To serve: sprinkle the feta, leftover herbs and lemon juice over the top.
