Green coconut shakshuka

We’ve loaded this North African dish of poached eggs in a spicy tomato sauce with iron-boosting leafy greens and simmered it in a creamy coconut sauce.

Less than 30 minutes

Serves 3-4 

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Ingredients:

  • Glug olive oil 
  • onion, sliced 
  • 1 packet (4) large leeks, sliced 
  • 1 tsp (5ml) mustard seeds (black or yellow) 
  • 1 tsp (5ml) cumin seeds 
  • ½ tsp (3ml) each ground coriander and ground cumin 
  • 1 packet (300g) baby spinach (or Swiss chard) 
  • 1 cup (250ml) frozen peas 
  • 2 cans (400g each) lite coconut milk 
  • 4-6 eggs 
  • ½ packet (10g) each dill and coriander, chopped 
  • Sesame seeds and yoghurt, for serving (optional) 

 

Method

  1. Heat oil in a pan and sauté onion and leek until softened. 
  2. Add spices and sauté until fragrant, about 2 minutes. 
  3. Stir in spinach, peas and coconut milk and simmer for 3-5 minutes to infuse and reduce. 
  4. Create indents in the mixture and gently break eggs into the “nests”.  
  5. Cover and simmer for 6-8 minutes for medium-done eggs. 
  6. Sprinkle with fresh herbs and sesame seeds, and serve with a dollop of yoghurt. 

 

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