- Preparation time 30 mins
- Serves 6 people
- Download as PDF
Don't let the green fool you - this spin on the traditional shakshuka recipe will be a refreshing update on your brekkie table. Filled with lots of veggies that are softened by the cooking process, and mixed with eggs, you'll be whipping this up time and again.
- 2 tbs olive oil
- 2 leeks, white part only, thinly sliced
- 1 large green capsicum, de-seeded, diced
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp 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
- 4 eggs
- 1 cup thick Greek yoghurt
- 1 tbsp 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 veggie 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.
- Serving size 312g
- Energy 959kJ 229kcal
- Protein 12.8g
- Total fat 12.1g
- Saturated fat 2.9g
- Carbs (total) 14g
- Carbs (sugar) 11g
- Sodium 329mg
- Fibre 6.7g
All nutrition values are per serve.