Spring Green Shakshuka
Healthy(ish), tasty and simple to make is what you wanna read for a brekkie recipe!
Servings 4 people
- 200 g Clonakilty black pudding roughly chopped
- 300 g spinach
- 1 leek chopped
- 400 g chickpeas
- 150 g frozen peas
- 1 tsp cumin
- 2 jalapenos diced
- 1 tbsp olive oil
- 1 knob butter
- 1 handful parsley leaves
- 1 wedge lemon
- spring onion chopped
- chili flakes
Fry leeks & garlic with the oil and butter in a heavy based pan on medium heat for 2 minutes or until softened.
Add spinach and cook for a further 2 minutes, stirring until spinach has wilted.
Stir in peas, jalapenos, chickpeas, cumin and seasoning and cook for a further 2 minutes.
Add black pudding & parsley and cook for a further 2 minutes.
Make 4 holes in the shakshuka mix and crack an egg into each whole. Bake in the oven for 12 minutes or until eggs are cooked.
Sprinkle with garnish, squeeze of lemon and serve with toasted bread.
- wooden spoon
- chopping board
- chef knives
- weighing scales
- cast iron or heavy bottom pan
- you can cook the eggs in the pan on top of stove if you don’t have access to an oven. Just cover the pan with a lid and let them steam. This will take 3 – 4 minutes.
- feta cheese is also a nice addition to sprinkle on top of shakshuka it will bring a nice creamy and salty flavour too.
- if you want crispy black pudding on/in the shakshuka reserve 50g of black pudding and fry separately in a pan until crispy and sprinkle on top to finish.
- the fresh herb garnish really lifts the dish so if possible add as much as possible
Calories: 299kcal | Carbohydrates: 40g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 112mg | Potassium: 867mg | Fiber: 12g | Sugar: 9g | Vitamin A: 8008IU | Vitamin C: 52mg | Calcium: 150mg | Iron: 6mg