GREEN SHAKSHUKA
by
DIANA CHAN
INGREDIENTS
2 tbsp olive oil
1 brown onion, diced
3 garlic cloves, minced
150g brussels sprouts, finely sliced
1 zucchini, grated
1 tsp ground cumin
Salt and pepper to taste
60g packed baby spinach
4 large eggs
1 tbsp butter
Fresh coriander, chopped
1 large avocado, sliced
1 long red chilli, sliced
1 loaf sourdough
Click the video below to watch the full recipe.
METHOD
Heat olive oil in a saute pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook for an additional minute.
Add the sliced brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
Add the baby spinach and stir until it just starts to wilt, then turn the heat to low.
Flatten the mixture with a spatula and create 4 small wells, then crack the eggs into each well.
Place into the oven at 200 degrees and cook until the eggs are done to your liking.
Grill slices of sourdough in butter
Sprinkle the fresh coriander on top and garnish with sliced avocado and chillies.
And serve with Sourdough bread