Fresh, Green Shakshuka
Healthy, cheap and delicious. I’ve made shakshuka, the North African spicy, smokey, tomato-based dish loads of times but sometimes you need some greenery for dinner (or breakfast). Swap out the usual saucy base for wilted spring greens and petit pois, then hit up the spicy with some harissa paste. Yummy!
If possible try and cook this in the dish it will be served in. It never looks quite as colourful and fresh once transferred, plus you want the runny yolks intact. I’m guilty of eating this straight out of the pan, with a couple of crispbreads.
Ingredients for (1 serving)
- 1 tbsp olive oil
- Tiny sprinkle of chilli flakes (optional)
- sprinkle of ground cumin
- 50g chinese leaf/cabbage
- 50g frozen peas/petit pois
- 2 asparagus spears
- 1 shallot, finely chopped
- two sprigs of mint, 1/2 chopped finely
- 1 egg
- 1 tsp harissa or red pesto
- natural yogurt and mixed seeds, to serve
Whip out a small skillet or shallow frying pan. Heat the olive oil over a medium heat. Snap the asparagus spears to get rid of the lower, woody bits and add to the pan with the shallot for about 2 minutes to soften. Add the cabbage and a pinch of salt, pepper and chilli flakes for another 3 mins until wilted.
Stir in the peas, garlic, ground cumin, and chopped mint. Cook for a few mins then make a little well in the center and crack your egg (or two!) into the hole. Cover with a well-fitting lid and cook for 10 mins – you want the whites to set but runny yolks. If in doubt, under cook a little as they will carry on cooking off the heat.
Finally, season well, add a spoonful of yogurt next to a teaspoon of harissa or pesto and swirl slightly to get that lovely colour. Top with the rest of the mint and enjoy.