Photo from downshiftology.com
Treat yourself to a shakshuka with a twist. To serve with this healthy weekend breakfast, combine your favorite greens, eggs, and flatbreads.
INGREDIENTS
3 tablespoons olive oil
2 washed and sliced leeks
200g bag baby spinach
250g peas, frozen
2 large garlic cloves, finely minced
1 tablespoon cumin seeds
a small amount of parsley, roughly chopped
coriander, roughly chopped, from a small pack
small pack mint, leaves picked and roughly chopped, with a few leaves reserved for garnish
8 medium eggs
150g pot natural yogurt
1 tablespoon harissa
to serve, flatbread or crusty sourdough
GREEN SHAKSHUKA RECIPE
1. In a large, shallow frying pan over medium heat, heat the oil. Cook for 4 minutes, or until the leeks are softened, with a pinch of salt. Add handfuls of spinach to the pan and cook, stirring constantly, until wilted.
2. Combine the peas, garlic, cumin, herbs, and seasonings in a mixing bowl. Cook for a few minutes, or until it begins to smell fragrant, then make four gaps and crack two eggs into each. Cook for 10 minutes, or until the whites are set but the yolks are still runny – they will continue to cook slightly as you take them to the table.
3. Season the eggs with flaky sea salt, then top with spoonfuls of yogurt interspersed with harissa and a few mint leaves. Serve with a heaping helping of flatbread for scooping.