Green shakshuka

An easy one-pan dish that is usually tomato-based, but here gets a healthy green twist filled with spinach and asparagus.

 30 minutes

Serves 4

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • Knob butter
  • 1 bunch leeks, trimmed and sliced
  • 2 cloves garlic, finely chopped
  • 1 bunch Swiss chard (300g), washed and trimmed
  • 1 bunch asparagus (500g), roughly chopped
  • Small handful fresh dill, chopped + extra to serve
  • Lemon juice, to taste
  • Salt and milled pepper
  • ½ cup (125ml) double cream yoghurt
  • 1 tsp (5ml) cornflour, mixed with a little cold water
  • 1-2 discs feta, crumbled
  • 4-8 eggs
  • Toasted pita bread or any other bread, for serving 
  • Pinch sumac, for serving (optional)

 

Method

  1. Heat butter in a large pan and sauté leek and garlic until soft.
  2. Add Swiss chard and asparagus and gently sauté until tender.
  3. Add dill, lemon juice and seasoning and mix well.
  4. Mix yoghurt with cornflour and feta and stir through vegetables.
  5. Make 4-8 small hollows in the mixture using a spoon and break an egg into each.
  6. Cover with a lid or foil and simmer gently until egg is cooked to your liking.
  7. Top with sumac, if using, and extra dill.
  8. Serve with bread of choice.

 

Browse more recipes here

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Decadent death-by-chocolate cake

This deep, dark temptation reminds us of the mouthwatering chocolate cake as told in Roald Dahl’s well-loved book, Matilda. Naturally, we couldn’t resist.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.