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Recipes

Emerald shakshuka

Get yourself a healthy dose of veggies with this green twist on the classic dish

July 15, 2021 14:56
HJC110707_Pro16T_43 Shakshuka
A twist on regular tomato-based, shakshuka - this version (right) is made with green vegetables
1 min read

Cook:

Serves: 4

A vibrant, vitamin-packed twist on the more traditional tomato-based shakshuka. Almost any mix of greens will do — in the Middle East they use wild greens and radish leaves.

Recipes adapted from To Life! Healthy Jewish Food by Jackie Rose and Judi Rose

Method

Ingredients

White part of a medium leek



2 fat spring onions



1-2 jalapeños or other green chillies



1 tbsp extra virgin olive oil



3 cloves garlic



150g baby spinach



200g Swiss chard, shredded kale or beetroot tops



½ tsp fine sea salt



10 grinds black pepper



4 tbsp frozen petits pois or peas



1 tsp cornflour



2 tbsp vegetable stock or water



4 large eggs



To serve:



100g crumbled feta



10 grinds black pepper



Fresh dill, thyme, or oregano



½ tsp sumac



Extra virgin olive oil



Pinch of Aleppo pepper or chilli flakes