Jamie Magazine
By Clare Knivett
25 mins
Not Too Tricky
serves 2
About the recipe
Shakshuka is Hebrew for 'all mixed up', and while it's traditionally a tomato-based dish, this twist freshens it up with spring greens while still holding on to those core Middle Eastern herbs and spices. Brilliant for brunch or dinner.
ONE, p124
Recipe From
Ingredients
4 spring onions
1 clove of garlic
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon dried oregano
olive oil
100g cavolo nero
½ a lemon
100g baby spinach
50g frozen peas
4 large free-range eggs
½ a bunch of fresh mint
½ a bunch of fresh dill
40g feta cheese
Method
- Trim and roughly chop the spring onions, then peel and finely chop the garlic.
- In a large frying pan, toast the cumin and coriander seeds for 1 to 2 minutes, or until golden and fragrant. Transfer to a pestle and mortar and bash with the oregano and 1 pinch of sea salt until fine.
- Add a good lug of oil to the frying pan and fry the spring onion and garlic over a medium-low heat until softened and golden. Add the spice mix, stir and cook for another minute.
- Remove and discard the stalks from the cavolo nero and roughly slice the leaves. Add to the pan with the lemon juice, stirring while it wilts.
- Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
- Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.
- Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Crumble over the feta and serve straight away.
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