Green Shakshuka

Embark on a journey of exquisite flavors and vibrant colors with this hearty and nourishing Spinach and Broccoli Shakshuka. Rooted in Middle Eastern origins, shakshuka is a delightful combination of wholesome vegetables, fragrant spices, and perfectly poached eggs. In this rendition, the earthy notes of leeks and capsicum mingle harmoniously with the warmth of cumin, coriander, and a hint of dried chili. Tender broccoli florets and baby spinach lend their nutritional prowess to the dish, while green onions add a mild zing. As the eggs nestle into the vegetable bed, they transform into velvety pockets of richness. A dollop of tangy harissa-spiced Greek yogurt crowns this culinary masterpiece, enhancing the experience with its creamy and spicy allure. Serve this Spinach and Broccoli Shakshuka with chargrilled sourdough bread, and you’ll find yourself savoring a symphony of tastes that awaken the senses and nourish the soul.

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 chili 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 yogurt
• 1 tablespoon harissa
• Extra mint and coriander leaves, to serve
• Chargrilled sourdough bread, to serve

PREPARATIONS:

1. Heat olive oil in a large heavy-based frying pan over medium heat.
2. Add thinly sliced leeks and diced green capsicum. Stir to combine and cook for 5 minutes until softened.
3. Stir in ground cumin, ground coriander, and dried chili flakes. Cook for 1 minute to release the aromas.
4. Add broccoli florets, thinly sliced green onions, baby spinach, and vegetable or chicken stock. Stir to combine, cover, and cook for 2 minutes until vegetables are just tender.
5. Incorporate chopped coriander and mint. Season the mixture with salt and pepper.
6. Create indentations in the vegetable mixture using a spoon. Crack an egg into each indentation. Cover and cook for 5 minutes, allowing the egg whites to set while the yolks remain slightly wobbly.
7. In a bowl, combine thick Greek yogurt, harissa, salt, and pepper. Swirl the harissa yogurt mixture.
8. Serve the shakshuka immediately, topped with harissa yogurt, extra mint, and coriander leaves, and accompanied by chargrilled sourdough bread.

YIELD:

• Serves 4

SPECIAL INSTRUCTIONS:

• The dish should be served immediately after cooking, ensuring that the eggs remain perfectly poached and the flavors are at their peak.

TIPS:

• Adjust the level of spiciness by varying the amount of harissa added to the Greek yogurt.

Indulge in the harmonious blend of textures and flavors that the Spinach and Broccoli Shakshuka brings to your table. With its array of vibrant vegetables, aromatic spices, and perfectly poached eggs, this dish exemplifies the art of combining simple yet exquisite ingredients to create a culinary masterpiece. The addition of zesty harissa-spiced Greek yogurt elevates the dish, adding a layer of creaminess and heat that complements the vegetables and eggs. As you savor each bite, you’ll experience the balance of flavors and the comfort of a meal that nourishes both body and soul. From the first forkful to the last, the Spinach and Broccoli Shakshuka is a journey into a culinary delight, a celebration of fresh produce, and a testament to the joys of cooking with love and creativity.