Serves 4
35 min
Green Shakshuka
Recipe GLPR19d397b0e12e54
A vibrant Middle Eastern egg dish where tender poached eggs nestle in a bed of sautéed green vegetables including zucchini, leeks, Brussels sprouts, and mangetout, infused with garlic and fresh herbs. Finished with crumbled feta, capers, and fresh avocado slices for a nutritious and satisfying main course.
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Ingredients
olive oil
1 courgette, halved lengthwise and sliced into half-moons
1 leek, white and light green parts, halved lengthwise and thinly sliced crosswise
3 garlic cloves, thinly sliced
10 Brussels sprouts, grated on the large holes of a box grater
75g mangetout (snow peas), thinly sliced
90ml hot vegetable stock made with 1 tablespoon bouillon powder
handful fresh coriander, roughly chopped
handful fresh parsley, roughly chopped
3 to 4 free-range eggs
50g feta cheese, crumbled
2 teaspoons capers
1 avocado, sliced
Directions
Heat a medium-sized frying pan over medium heat and add a light drizzle of olive oil.
Once the oil is hot, add the sliced courgette and leek. Sauté for 5 to 10 minutes, stirring occasionally, until the vegetables are softened and beginning to turn light golden brown.
Stir in the sliced garlic and cook for another 2 minutes until fragrant.
Add the grated Brussels sprouts and sliced mangetout, stirring to combine. Continue cooking for a few minutes until just tender.
Pour in the hot vegetable stock and add the chopped coriander and parsley. Stir gently to combine and let the mixture simmer for 1 to 2 minutes.
Make 3 to 4 shallow wells in the green vegetable mixture with the back of a spoon. Carefully crack one egg into each well. Cover the pan with a lid and reduce heat to medium-low. Cook until the egg whites are set and yolks reach 160F internal temperature, about 5 minutes.
Once the eggs are cooked through, scatter the crumbled feta and capers evenly over the top.
Divide the shakshuka among serving plates and top each portion with fresh avocado slices. Serve warm.
