Emma A twist on Shakshuka
Shakshuka is a Middle East/North African dish which is traditionally eaten for breakfast. But we have no rules in this house, so we ate it for lunch. This serves two for lunch or one hungry Mr Foodie. Its Vegetarian and can be made vegan friendly as well – maybe add tofu or vegan cheese?
Usually there is a lot more tomato in Shakshuka, but this is different. Some beans and greenery make it a belly filler with just a hint of tomato.
Ingredients
Bunch of Asparagus
two handfuls of spinach
1 tin of mixed beans
olive oil
butter
1 leek, sliced
2 garlic cloves, sliced.
Cherry tomatoes
1-2 tsp cumin seeds (depending on your taste)
4 eggs
chilli flakes
Method
Bring a pan of salted water to a boil.
Add the asparagus and cook for 30 seconds.
Add the mixed beans and cook for another 30 seconds.
Add in the spinach and cook for about 5 seconds more before draining all into a colander.
Heat olive oil and a knob of butter in a large frying pan.
Cook the leeks and garlic until soft
Add the cumin seeds.
Stir in the veg and beans and cook for 3-4 minutes.
Make holes in the mixture for eggs as you want and crack an egg into each space.
Add cherry tomatoes to the pan.
Cover with a lid and cook on a low heat until the eggs are cooked to your liking.
Add chilli flakes and a drizzle of olive oil before serving.
Recipe : Shakshuka
Ingredients
- Bunch of Asparagus
- two handfuls of spinach
- 1 tin of mixed beans
- olive oil
- butter
- 1 leek sliced
- 2 garlic cloves sliced.
- Cherry tomatoes
- 1-2 tsp cumin seeds depending on your taste
- 4 eggs
- chilli flakes
Instructions
- Bring a pan of salted water to a boil.
- Add the asparagus and cook for 30 seconds.
- Add the mixed beans and cook for another 30 seconds.
- Add in the spinach and cook for about 5 seconds more before draining all into a colander.
- Heat olive oil and a knob of butter in a large frying pan.
- Cook the leeks and garlic until soft
- Add the cumin seeds.
- Stir in the veg and beans and cook for 3-4 minutes.
- Make holes in the mixture for eggs as you want and crack an egg into each space.
- Add cherry tomatoes to the pan.
- Cover with a lid and cook on a low heat until the eggs are cooked to your liking.
- Add chilli flakes and a drizzle of olive oil before serving.
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