Green vegetable shakshukaIn this green version of a shakshuka, we've replaced the traditional tomato base with an abundance of iron, antioxidant, anti-inflammatory green vegetables and herbs. The base is easy to prepare and can be frozen for later use.
Prep time:10 minutes
Cooking time:15-18 minutes
Heat a little vegetable oil in a large, nonstick pan and sauté the onion and garlic until softened.
Add the cumin to your taste and cook for 5 minutes.
Add the sprouts and courgette and cook for 4-5 minutes.
Add the broccoli and cook until softened.
Season with salt and pepper, then stir in the spinach.
Spread the mixture evenly around the pan, then carefully crack in the eggs, leaving a space between them.
Season and turn down the heat to cook the eggs gently - cover the pan with a lid to cook them faster.
When the eggs are cooked to your liking, remove from the heat, sprinkle with the parsley and coriander, and drizzle with rapeseed oil.
Serve immediately, with sourdough toast on the side if wanted.
100g Brussels sprouts, shredded
100g courgettes, grated
100g broccoli, broken into small florets
Sea salt and black pepper
A handful of spinach leaves
4 free range or organic eggs
Bunch of parsley, chopped
Bunch of coriander, chopped
Organic rapeseed oil, for drizzling
Sourdough toast, to serve
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