This veggie-packed green Shakshuka recipe is great for both breakfast or brunch. This dish is also fantastic if you are serving breakfast to a group of people.
Ingredients
2 tablespoons olive oil
2 leeks, white part only, thinly sliced
1 large green capsicum, deseeded, diced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chilli flakes
1 head of broccoli, cut into small florets
4 green onions, thinly sliced
80g baby spinach
1 cup vegetable or chicken stock
1/2 cup coriander sprigs, roughly chopped
1/2 cup mint leaves, roughly chopped
4 eggs
1 cup thick Greek yoghurt
1 tablespoon harissa
Extra mint and coriander leaves, to serve
Chargrilled sourdough bread, to serve
Method
Heat oil in a large heavy-based frying pan over medium heat. Add leek and capsicum and stir until combined. Cook for 5 minutes or until softened. Stir in cumin, coriander and chilli flakes and cook for 1 minute. Add broccoli, green onion, spinach and stock. Stir until combined. Cover and cook for 2 minutes or until vegetables are just tender. Add chopped coriander and mint. Season with salt and pepper
Use a spoon to form indentations in the veggie mixture. Crack an egg into each indent. Cover and cook for 5 minutes or until egg whites are just cooked and the yolk is still wobbly. (It will continue to cook on standing.)
Meanwhile, place yoghurt into a bowl. Add harissa, salt and pepper. Swirl harissa through yoghurt. Serve shakshuka immediately, topped with harissa yoghurt and extra herbs with bread on the side
