Green Shakshuka

Shakshuka means 'all mixed up'in Hebrew. Traditionally tomato based we have changed it up using greens instead. We used Cavelo Nero, spinach, rocket and watercress but you can use whatever you have available. We use frozen edamame so be sure to defrost them before you use them, also they can be swapped for peas.

Serves 2 (15-20mins)

Ingredients:

- 4 eggs

- 2 garlic cloves, crushed

- 1 leek, sliced

- 1tbsp. olive oil.

- 1tsp. cumin

- 1tsp. harissa spice mix

- 1/2 lemon juice

- 120g cavelo nero

- 80g spinach/rocket

- 120g edamame

- 100g asparagus, cooked

- 1tbsp. parsley, chopped

- 1tbsp. coriander, chopped

To serve:

- Sprinkle with harissa powder and some chopped herbs.

Method:

1). Heat the olive oil in a frying pan. Add the leeks and garlic and cook on a medium heat until soft and golden (~5mins).

2). Add the cumin, harissa, Cavelo Nero and lemon juice. Mix well and cover with a lid and perhaps a slash of water to let the Cavelo Nero steam for 2 mins.

3). Add the spinach, edamame, asparagus and chopped herbs. Cook for about a minute or until the spinach has wilted.

4). Season with salt and pepper. Crack the eggs into the pan and leave to cook for 2-3 minutes, then pop a lid on and steam for a further 2 minutes.

5). Sprinkle over some harissa powder and chopped herbs. Serve and enjoy.

Nutritional Composition (per serving):

Energy (kcal): 383

Fat (g): 23

Saturates (g): 4.7

Carbohydrates (g): 11

Sugars (g): 4.8

Protein (g): 29

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