Green Shakshuka Eggs

Name: Green Shakshuka Eggs
Yield: Serves 4
Ingredients: toasted sourdough, to serve; ½ tsp ground coriander; 2 tbsp fresh dill; 50 g frozen peas, defrosted; 100 g feta, crumbled; 4 medium eggs; salt and freshly ground black pepper; ½ tsp ground cumin; ½ tsp smoked paprika; 1 tbsp organic rapeseed oil or organic hemp oil; 1 bunch of spring onions, sliced; ½ green chilli, deseeded and diced; 3 garlic cloves, crushed; 2 green peppers, deseeded and sliced; 240 g baby spinach

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

Use whatever veg you have in your cupboards to make these super-tasty, pimped-up breakfast eggs.

Ingredients

240 g baby spinach
1 bunch of spring onions, sliced
2

Vegetarian
Gluten-free
Breakfast

Method

Wilt the spinach in a large shallow pan over a medium heat with a splash of water. Remove from the pan and squeeze out all the liquid. Set aside.

In the same pan, gently sweat the spring onions, peppers and garlic in the oil for a few minutes. Stir through the chilli, cumin, smoked paprika and coriander, and then add the spinach. Season with salt and pepper and mix well.

Make 4