Green shakshuka
Green shakshuka is a tasty variation to the traditional tomato-based Middle Eastern breakfast dish. It is a great way to get a few serves of vegetables during the first half of the day.
Servings 2
Ingredients
- 2 tbsp extra virgin olive oil
- 1 leek halved and sliced
- 3 small zucchini sliced
- 2 packed cups kale leaves roughly chopped
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1/2 cup vegetable stock
- 4 eggs
- 1/2 tsp za'atar
- salt and pepper to taste
- 50 g chèvre or goat's feta
- fresh coriander or parsley to garnish
Instructions
- Heat olive oil in a large saucepan at medium-high heat. Add leek and cook for 2-3 minutes, stirring often.
- Add zucchini and cook stirring often until soft and lightly browned, about 5-7 minutes.
- Add kale, cumin and salt, stir to mix. Let kale wilt for a minute or so, add vegetable stock and cook for another minute.
- Make 4 shallow holes in the vegetable mix and crack eggs in them. Cover pan with a lid and cook until the whites are set.
- Season with za'atar, salt and pepper to taste, crumble cheese on top and garnish with fresh coriander or parsley. Serve with bread.