Green shakshuka

Green shakshuka

  • Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Treat yourself to a shakshuka with a difference. Mix up your favourite greens, eggs and flatbreads to serve with this healthy weekend breakfast

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal337
fat20g
saturates5g
carbs13g
sugars8g
fibre7g
protein22g
salt0.6g
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Ingredients

Method

  • STEP 1

    Heat the oil in a wide, shallow frying pan over a medium heat. Add the leeks with a pinch of salt and cook for 4 mins until softened. Add handfuls of spinach to the pan, stirring until wilted.

  • STEP 2

    Stir in the peas, garlic, cumin, herbs and some seasoning. Cook for a few mins until it smells fragrant, then create four gaps and crack two eggs into each. Cover and cook for 10 mins or until the whites are set but the yolks are runny – they will carry on cooking slightly as you take them to the table.

  • STEP 3

    Season the eggs with flaky sea salt, dollop spoonfuls of the yogurt interspersed with the harissa, and scatter over a few mint leaves. Serve with a pile of flatbread for scooping.

Goes well with

Recipe from Good Food magazine, January 2017

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    Overall rating

    Rating: 4 out of 5.8 ratings

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