Baked Green Shakshuka
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Baked Green Shakshuka
Recipe by Sarah Todd
Ingredients
1/2 of a large head of broccoli, cut into fine florets
2 tbsp Squeaky Gate extra virgin olive oil
1 small onion, finely diced
2 cloves garlic, minced
300g baby spinach
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
pinch of chilli flakes
100g feta, crumbled
salt and pepper
4 eggs
spring onion finely sliced for garnish
for serving
flatbread
Jalna greek yoghurt
Method
Preheat oven to 180 degrees. Blanch broccoli by using a bowl, add broccoli and pour over boiling water and cover with a lid or plate and allow to sit for 4 minutes and strain.
Place a heavy based frypan or cast iron pan (must be oven friendly) on medium heat and add extra virgin olive oil and sauté the onion until softened and translucent - about 7 minutes.
Add in the garlic, cumin, coriander, and chilli, and sauté another minute.
Add broccoli and spinach and cover and saute for 3 minutes.
Lower the heat to medium. Flatten out the veg as best you can, then create little wells in the mixture in which the eggs can sit. Don't worry too much about making this perfect - some egg white may escape.
Crack in the eggs, then place the pan in the oven. How long this takes will depend on the size of your eggs, check them for the first time after about 6 minutes, then check every few minutes to make sure that you don't overcook your yolks (unless that's your liking of course). As soon as the whites are opaque, you're ready to serve.
Serve up with some flatbread, a big scoop of greek yoghurt and enjoy!
