Putting a twist on the classic tomato based dish, and ramping up your 5-a-day, while we’re at it. This meal is super quick and pretty perfect at any time of the day! I like it served with fresh sourdough for dunking and soaking up all those extra juicy bits!
Green ShakshoukaPrint This
- 2 tbsp olive oil
- 2 cloves of garlic
- 1 small onion, peeled and diced
- 1 courgette, sliced
- 200g of leafy greens (cabbage and kale work well)
- 1 tsp of mixed herbs
- 2 tsp of smoked paprika
- ½-1 tsp chilli flakes
- 400g tin of chopped tomatoes
- 6 eggs
- 100g feta
- Sourdough bread, to serve
- Salt and pepper, to taste
Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook for 3-4 minutes until soft. Add the courgette, herbs and spices. Cook for 5 minutes and then add in the greens (handfuls at a time) and cook until wilted.
Pour in the chopped tomatoes, bring to the boil, and simmer for 10 minutes.
Make wells in the tomato mixture and crack eggs into the holes. Cook for 5 minutes, crumble feta on top, and then pop under a hot grill for 2-3 minutes until the eggs are cooked, but the yokes are still runny.
Sprinkle with chilli flakes and serve with bread to dunk.