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Green Shakshuka

Servings 2

Ingredients

  • 1 teaspoon of butter
  • 1 teaspoon olive oil
  • 1 onion diced
  • 2 cloves of Garlic crushed
  • 1 ½ teaspoon Moroccan seasoning
  • 2 x 130 gram bags of baby Spinach
  • ½ cup chopped Coriander
  • ½ cup Cream
  • juice of a lemon around 1 teaspoon
  • 4 Eggs
  • 50 – 100 grams Feta
  • To serve
  • Grilled Pita
  • Chilli Oil
  • 1 tablespoon extra coriander leaves

Instructions

  1. Preheat grill
  2. Add olive oil and butter to your Biroix pan over a medium heat and once hot, add the onions, sauté for 4-5 minutes until translucent. Add the garlic and Moroccan spices and cook for 1 minute stirring.
  3. Add the spinach and coriander and cook until wilted, around 2 minutes. You may have to do this in batches, but I promise it will all wilt down beautifully.
  4. Add the cream and cook until reduced a little. Around 3-4 minutes
  5. Add the juice of the lemon. Taste and add a little salt and pepper. You will get some salty flavour from the feta so don’t over salt it.
  6. To add the eggs, make 4 little hollows in the spinach mix with your wooden spoon. Break the eggs into the hollows. I find the easiest way is to crack the eggs into a glass and then pour them into the hollows, but you can break straight into the pan.
  7. Then scatter with feta and black pepper and finish under the grill.
  8. Serve with grilled pita and chilli oil