Green Shakshuka Recipe

A green take on a one pot shakshuka recipe, we took inspiration from the Home Made Basics cookbook for this one. A quick and delicious dish that works just as well for dinner as it does for breakfast and brunch.

Toast your cumin and caraway seeds in a heavy bottom pan over medium heat until fragrant, taking care not to burn. Set aside.

Heat 3 tbsp olive oil in the pan, then sautee your leeks with a pinch of sea salt for a few minutes until they begin to soften.

Add your garlic and shredded cavolo nero, a handful at a time, allowing each handful to wilt a little and make space. Add your peas and the cumin and caraway.

At this point, put your fresh chopped herbs in too, and give everything a moment on the heat.

Make some wells for your eggs, however many you intend to use, and break an egg into each space.

Cover the pan with a lid, and cook for another 8 - 10 minutes. Your whites should be opaque and your yolks runny ideally (don’t be shy to check part way through).

Sprinkle your eggs with the harissa, and serve with dollops of yogurt, flatbreads and chilli oil or hot sauce. We love this Chilli Oil by Gulp.

This dish works just as well for dinner as it does a long, lazy breakfast.