Spring Green Shakshuka
Healthy(ish), tasty and simple to make is what you wanna read for a brekkie recipe!
Servings 4 people
Calories 299kcal
Ingredients
- 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
- salt
- pepper
- 1 wedge lemon
Optional Garnishes
- parsley
- mint
- dill
- coriander
- spring onion chopped
- chili flakes
Instructions
- 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.
Notes
Essential Tools
- wooden spoon
- tongs
- chopping board
- chef knives
- weighing scales
- cast iron or heavy bottom pan
Tips/Tricks
- 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
Nutrition
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