Green Shakshuka

Shakshua is a middle eastern dish of eggs baked in a tomato based sauce with spices, so this time I’m giving you a version using a green base. Think of it as a fridge clean out dish where you can throw in pretty much anything you want. I had a lot of greens to use up so the below is quite a long list but feel free to use as few or as many as you wish.

Ingredients

• 1 cup of broccoli florets, roughly diced
• 1 zucchini, roughly diced 
• 3 cloves of garlic, finely chopped
• 1 brown onion, finely chopped
• 1 tablespoon of cumin
• 1 tablespoon of paprika
• 1 tablespoon of harissa
• 1 leek
• ¼ of fennel, thinly sliced
• 1 stick of celery, finely diced
• 5 white mushrooms, roughly sliced
• 1 small green capsicum, roughly chopped
• 1 small bunch of cavolo nero (Tuscan kale), discarding the stems and thinly shredding
• 3 leaves of silverbeet, discarding the stems and thinly shredding
• 6 eggs
• A handful of your choice of fresh herbs to garnish at the end. I used spring onions, mint, fennel fronds and chives
• 1 lemon
• 2 squares of Meredith Dairy Goats Cheese
• 2 tablespoons of my homemade chilli oil or chilli flakes.
• 1 avocado
• 4 slices of bread, toasted and buttered

Method

1. Boil your zucchini and 1 cup of broccoli florets in a pot of boiling salted water for 10 minutes until soft. Drain under cold water and set aside.
2. Whilst waiting for your zucchini and broccoli to cook, cut and prepare the rest of your veggies.
3. Heat a large pan and add 3 tablespoons of olive oil. Then add the garlic and onion and cook for 3 minutes on medium until they have softened and start to become translucent.
4. Then add 1 tablespoon of cumin, paprika, harissa and salt & pepper to taste. Cook for 1 minute until the mixture browns
5. Add the celery, leeks and fennel and continue to cook for 3 minutes until they have softened and reduced in size. Add your mushrooms and capsicum and cook for another 2 minutes. Take off the heat whilst you finish off the zucchini and broccoli.
6. Place your broccoli and zucchini into a food processed and add a tablespoon of olive oil, a pinch of salt and 1/4 cup of water or vegetable stock and mix to combine. Add in a handful of your silverbeet and kale and blitz until you get a smooth green sauce.
7. Tip the sauce unto the pan and place back onto medium heat. Stir in the remaining silverbeet, kale and frozen peas and mix to combine. Add salt & pepper to taste before creating 6 wells in your mixture and crack your eggs into these.
8. Cover with a lid and continue to cook for a few more minutes on medium until your eggs have cooked through and turned white.
9. Take off the heat and finish by topping with your choice of herbs, crumbled goat's cheese, a squeeze of lemon, grated lemon zest and chilli oil.
10. Serve hot and straight from the pain with some toasted buttered bread, fresh avocado on the side, and more chilli oil!

Recipe FAQ's:

Where did you find the harissa paste?

I get this harissa paste from my local Woolworths and it's around $2.60 in the spice isle. You can shop this here But you can also find this in any specialty store too!

Could you add meat to this dish?

Yes! You can add in bacon, shredded chicken, chorizo, sausage or mince would go nicely. 

How do I make this an egg white version?

Same deal, just separate your yolks from the whites first and then pour into the wells the same way.