11 September 2019

Green Shashuka Eggs

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Serves

Serves 4

Total Time

40 Minutes

Ingredients

240g baby spinach

1 bunch of spring onions, sliced

2 green peppers, deseeded and sliced

3 garlic cloves, crushed

1 tbsp organic rapeseed oil or organic hemp oil

1/2 green chilli, deseeded and diced

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp ground coriander

salt and freshly ground black pepper

4 medium eggs

50g frozen peas, defrosted

100g feta, crumbled

2 tbsp fresh dill

toasted sourdough, to serve

Method

Step 1

Wilt the spinach in a large shallow pan over a medium heat with a splash of water, Remove from the pan and squeeze out all the liquid. Set aside.

Step 2

In the same pan, gently sweat the spring onions, peppers and garlic in the oil for a few minutes. Stir through the chilli, cumin, smoked paprika and coriander, and then add the spinach. Season with salt and pepper and mix well.

Step 3

Make 4 swells in the spinach mixture and crack the eggs into them.

Step 4

Scatter the peas in evenly, cover with a lid and cook for 8-10 minutes, until the egg whites are set.

Step 5

Sprinkle over the feta and dill, and serve with sourdough toast.

Recipe courtesy of The Secret of Spice, Tonia Buxton.

The Secret of Spice by Tonia Buxton

Waterstones

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