Updated: Feb 1
This colourful and flavourful dish is ideal for a spring weekend brunch. It's delicious as it is, left as a dairy-free and gluten-free dish, or if you fancy something more substantial, you can add some sharp feta and crusty sourdough bread to serve.
Serves 2 on it's own or 4 as part of a larger meal
4 tbs greek or coconut yoghurt
1 green chilli
10g parsley Juice of 1 lime
1.5 garlic cloves
1 tbs coconut or ground nut oil
1 onion, sliced
1 tsp cumin
1 tsp ground coriander
200g asparagus, woody ends snapped off & sliced in half
200g long stem broccoli, sliced in half
Method for Green Shakshuka
Turn the grill onto high.
Put the yoghurt, chilli, herbs, lime juice and 1/2 garlic clove into a food processor and blend until smooth. Set aside.
Put a large frying pan over a low to medium heat and add the oil. Cook the onion with the cumin, ground coriander and 1 crushed clove of garlic for 3-4 minutes until soft and fragrant.
Add the broccoli and asparagus to the pan and cook for 5 minutes more. Finally add the spinach and cook until it has started to wilt.
Make 4 wells in the mixture and crack each egg into them. Cook for 4-5 minutes until the bottoms of the eggs have set before putting the pan under the grill for another 2-3 minutes until the top has set.
Once the eggs are cooked, drizzle over the herb sauce and serve immediately.
Please let me know how you get on with this recipe in the comments below!