This green Shakshuka is a great recipe for breakfast or brunch. This dish would be great if you were to serve breakfast for a large group.
Two tablespoons of olive oil
Two leeks, white part only, thinly sliced
One large green capsicum, deseeded, diced
Two teaspoons of ground cumin
One teaspoon of ground coriander
1/2 teaspoon dried chili flakes
One head of broccoli, cut into small florets
Four 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
1 cup thick Greek yoghurt
One tablespoon harissa
Extra mint and coriander leaves to serve
Chargrilled sourdough bread to serve
- Over medium heat, heat oil in a heavy-based large frying pan. Stir in the leek, capsicum, and paprika. Cook for 5 minutes or until softened. Add cumin, coriander, and chili flakes, and cook for one minute. Add the broccoli, green onions, spinach, and stock. Stir until combined. Cover and cook until vegetables are tender, about 2 minutes. Add the chopped mint and coriander. Add salt and pepper.
- Indent the mixture with a spoon. Crack an egg in each indentation. Cover and cook until the egg whites have just been cooked, but the yolk is still wavy. It will continue to cook if left standing.
- Meanwhile, place yogurt into a bowl. Add the harissa, pepper, and salt. Stir harissa into yogurt. Shakshuka should be served immediately with extra herbs and harissa yogurt on top.