Notice: Undefined index: related_recipes in /var/app/current/wp-content/themes/theme/resources/controllers/PageController.php on line 155 Spring Greens Shakshuka - VegPower

This is an incredible brunch dish, originating from the Middle East. Plus, with a pile of delicious grilled greens scattered on the top of the spicy tomato baked egg dish, it’s enough to create a showstopper brunch fit for a king.

Recipe donated by Sorted Food for Veg Power.

Method

Slice the onion and peppers. Mince the garlic and the chillies, keeping only half of the chilli seeds (depending on your taste). Heat the olive oil in a frying pan over a medium heat. Add the onions and peppers and fry for 5 minutes, until softened, then turn the heat right down and cook for another 30 minutes, until they’re really jammy.

Turn the heat back up to medium and add the garlic and chilli and fry for another 5 minutes. Add the tomato puree and the spices and stir through, then add the stock and let it bubble and reduce for 5 minutes. Add the chopped tomatoes to the pan with the sugar. Bring everything to a boil, then turn down the heat and simmer for 30 minutes, adding splashes of extra stock if all the liquid reduces. It should be a thick saucy consistency.

Chop the coriander and add it to the sauce. Create 4 little pockets in the sauce and crack the eggs into the tomato sauce pockets. Cover the pan with a lid or foil. Cook very gently over the lowest heat possible for 10-12 minutes, until the eggs are soft but cooked and not wobbly.

Meanwhile heat a griddle pan until smoking hot. Cut the courgettes and lettuce in half lengthways, trim the asparagus and season it all with a drizzle of oil and some salt and pepper. Grill the courgettes and asparagus for 5 minutes, then add the lettuce to the pan and grill for another 2 minutes.

Add the lettuce, courgettes, fresh herbs and crispbread to the shakshuka pan, arranging them around the eggs. Scatter over some crumbled feta and serve.

Kids in the Kitchen

There are a few fun ways for the kids to get involved with this recipe. They can measure out the oil, tomato puree, cumin and vegetable stock, and will enjoy peeling and crushing the garlic, using scissors to snip the herbs. They can finish off the dish too, making the holes in the tomato sauce, cracking the eggs into them and scattering the crumbled feta over at the end.