Want all the yummy flavour packed comfort of shashuka but looking for a way to up your crew's green intake? Here's your answer! Absolutely LOADED with whole foods, this shashuka will become a regular in your special breakfast/brunch repertoire.
With Sydney in lockdown- this is a fun and healthy way to use up some green veggies you may have laying around- in a completely indulgent tasting dish.
Serves 4
What you need:
1 large brown onion, thinly sliced
3 cloves garlic minced
2 cups baby spinach leaves
2 cups of “crunchier” green veggies (we like kale, thinly sliced Brussels sprouts, leek)
1/2 cup shallots, thinly sliced
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Smoked paprika powder
Juice of half a lemon
Salt and pepper to taste
4 large eggs
1/3 cup crumbled feta or goats cheese to serve
Glug of olive oil Method: 1. Heat a glug of olive oil in a large fry pan until shimmering. 2. Add the crunchier veggies and stir for a few minutes until soft. 3. Add the onion, garlic and shallots and keep stirring for another few minutes until the onion is translucent. 4. Add the baby spinach. 5. Season with the spices and salt and pepper. 6. Add half a cup of water and lemon juice to the pan, and cover for two minutes, or until veggies are wilted. 7. Make 4 wells in the veggies and crack the eggs in. 8. Season the eggs, then recover and cook until the eggs are set to your liking. 9. Serve immediately with feta and an extra drizzle of olive oil. Best served with a side of warm pita bread.