We're sharing a spicy NEW vegetarian recipe by Australian Eggs, that is fresh, healthy and perfect for a summertime breakfast, lunch or dinner.
The colourful green shakshuka is a great way to introduce some variety and Middle Eastern flavour to your weekly diet, and is an easy way to get the most out of your leftover green veggies and herbs.
Packed full of protein, fibre, potassium and other important nutrients, this lighter twist on the classic Middle Eastern dish is a fun and healthy way to feed the whole family.
Preparation time: 15 mins
Cooking time: 15 mins
2 tablespoons olive oil
2 leeks, white part only, thinly sliced
1 large green capsicum, deseeded, diced
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon dried chilli flakes
1 head of broccoli, cut into small florets
4 green onions, thinly sliced
80g baby spinach
1 cup vegetable or chicken stock
½ cup coriander sprigs, roughly chopped
½ cup mint leaves, roughly chopped
1 cup thick Greek yoghurt
1 tablespoon harissa
Extra mint and coriander leaves, to serve
Chargrilled sourdough bread, to serve
Heat oil in a large heavy-based frying pan over medium heat. Add leek and capsicum and stir until combined. Cook for 5 minutes or until softened. Stir in cumin, coriander and chilli flakes and cook for 1 minute. Add broccoli, green onion, spinach and stock. Stir until combined. Cover and cook for 2-5 minutes or until vegetables are just tender and stock has reduced slightly. Add chopped coriander and mint. Season with salt and pepper.
Use a spoon to form indentations in the vegie mixture. Crack an egg into each indent. Cover and cook for 6-8 minutes or until eggs are cooked to your liking. (It will continue to cook on standing.)
Meanwhile, place yoghurt into a bowl. Add harissa, salt and pepper. Swirl harissa through yoghurt. Serve shakshuka immediately, topped with harissa yoghurt and extra herbs with bread on the side.