Traditionally Shakshuka contains peppers, but this is a British spring version with spring greens (or you can use sprout tops, kale or spinach if you prefer). It is one of those meals that works any time of day, from breakfast to dinner, and it is incredibly simple and quick to make. If you aren’t already a fan, I bet that this will become a staple once you’ve tried it! I love it served with some warm flat bread on the side.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 can chopped tomatoes
- 1 clove garlic minced
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- Handful chopped fresh herbs eg parsley, oregano, chives
- 1 medium potato
- Handful spring greens or kale, sprout tops or spinach
- 2 tblsp pine nuts
- 4 eggs
Ingredients
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Instructions
- Put the chopped tomatoes, garlic, spices and herbs in a shallow pan or cast iron pot with a lid, over a medium heat and stir. Allow to simmer without the lid while you cook the potatoes and prep the greens. Turn the heat to low if it starts to bubble too much as you don't want it to dry out.
- Dice the potato and steam or boil for a few minutes until almost soft enough to eat. Add to the tomato mix.
- Chop the greens and add them to the dish, mixing in so they are largely covered. Make four indents into the mixture and crack the eggs into them then sprinkle over the pine nuts. Cover with the lid and cook until the eggs are done to your liking.
Vegetarian, dairy free, gluten free