Emerald Shakshuka

Name: Emerald Shakshuka
Cuisine: Israel
Ingredients: white part of a medium leek; 2 fat spring onions; 1-2 jalapeños or green chillies; 1-2 jalapeños or green chillies; generous nut of butter; 3 cloves garlic; 150 g pack baby spinach; 200 g (7 oz) Swiss chard, shredded kale, or young beetroot tops; 200 g (7 oz) Swiss chard, shredded kale, or young beetroot tops; 200 g (7 oz) Swiss chard, shredded kale, or young beetroot tops; ½ tsp fine sea salt; 4 tbsp frozen petits pois or peas; 4 tbsp frozen petits pois or peas; 1 tsp cornflour; 2 tbsp vegetable stock or water; 2 tbsp vegetable stock or water; 4 free range eggs; 100 g (3 oz) crumbled feta; 10 grinds black pepper; fresh dill, thyme, or oregano; fresh dill, thyme, or oregano; fresh dill, thyme, or oregano; ½ tsp sumac; extra virgin olive oil; extra virgin olive oil; Aleppo pepper or chilli flakes; Aleppo pepper or chilli flakes

Preparation info

Serves:
4

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

A vibrant, vitamin-packed twist on the more typical tomato-based shakshuka. Almost any mix of greens will do - in the Middle East they use wild greens and radish leaves. We like a mixture of baby spinach and Swiss chard with lots of fresh herbs.

Ingredients

white part of a medium leek
2 fat spring onions
1-2 jalapeños

Asia
Israel
Breakfast
Gluten-free
Vegetarian
Jewish

Method

Trim and thinly slice the leeks, spring onions and jalapeños. Heat the oil and butter in a medium non-stick or cast iron frying pan. Add the leeks, white part of the spring onions, jalapeño, and a pinch of salt. Crush the peeled garlic in a press and add to the pan. Cover and cook gently for 5-8 minutes over medium heat until the vegetables are soft.

Gradually add the greens – as they w