Green shakshuka
Prepare & Cook:
Ingredients
- 2 tomatillos, roughly chopped
- handful coriander leaves
- 1 tbsp olive oil
- 1 tbsp ghee or butter
- ¼ tsp cumin seeds
- 4 curry leaves
- 1 small green chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- ¼ green pepper, deseeded and sliced
- 1 small red onion, thinly sliced
- 40g SpinneysFood Baby Spinach
- ¼ tsp SpinneysFood Fine Turmeric
- ¼ tsp SpinneysFood Fine Cumin
- 2 SpinneysFood Free Range Eggs
- 50g feta, crumbled
- 2 spring onions, sliced
- Arabic bread, to serve (optional)
Method
- Blitz the tomatillos and coriander leaves in a blender until smooth.
- Set a shallow saucepan with the oil and ghee or butter over a medium heat. Fry the cumin seeds and curry leaves for 1 minute until fragrant. Add the chilli and garlic and fry for 30 seconds more.
- Stir in the pepper and cook for 2 minutes, stirring often, until it begins to soften. Add the red onion and cook for 5 minutes more, or until the onion is soft.
- Add the spinach and a splash of water, stirring until the spinach has wilted. Stir in the ground turmeric and cumin and season.
- Pour the blended tomatillos into the pan. Cook for 2-3 minutes until the sauce thickens slightly. Season.
- Use a spoon to make two shallow wells in the sauce. Carefully crack an egg into each one, splash with a little water then cover with a lid. Cook for 10-12 minutes, or until the eggs are done to your liking.
- Scatter the crumbled feta and spring onions over the shakshuka and serve with some Arabic bread on the side, if you like.
