- 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 tbs harissa
- Extra mint and coriander leaves, to serve
- Chargrilled sourdough bread, to serve
1. 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.
2. Stir in cumin, coriander and chilli flakes and cook for 1 minute. Add broccoli, green onion, spinach and stock. Stir until combined.
3. 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.
4. 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.)
5. 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.