This ‘green’ shakshuka recipe from cookbook author Ruth Nieman is a verdant adaption of the popular Middle Eastern breakfast, made from a medley of greens and fresh herbs, topped with...
This ‘green’ shakshuka recipe from cookbook author Ruth Nieman is a verdant adaption of the popular Middle Eastern breakfast, made from a medley of greens and fresh herbs, topped with salty feta, a drizzle of olive oil and coriander leaves.
Put the olive oil and butter in a large deep frying pan over a low-medium heat. Add the leek, spring onions and fennel, then cook gently for 8-10 minutes until softened. Stir in the chard, spinach, coriander and parsley, then cook for another 4-5 minutes.
Add the cumin, sumac, aleppo pepper and lemon juice, then season with a few good pinches of salt and pepper. Cook for another 2 minutes.
Use the back of a tablespoon to make 4 wells in the greens and carefully crack an egg into each one. Season each egg with a pinch of salt, cover the pan with a lid or foil, then cook for 5-6 minutes until the whites are firm but the yolks are still runny.
Remove the pan from the heat, crumble over the feta, then finish with a drizzle of oil, a sprinkle of aleppo pepper and a scattering of coriander leaves. Serve immediately with hunks of bread for mopping up the juices.