Green Shakshouka

April 2, 2017
Cuisine
Serves 2 People
Prep time
5m
Cook Time
5m

Green Shakshouka aka a different take on Middle Eastern eggs , minus the sauce plus kale, hence predominantly green and yellow colours on the plate. If you feel like a healthy start to your weekend – off you go, get some kale, shiitake mushrooms (you can substitute with other type of mushrooms), yellow (or green) tomatoes and eggs. I love the sprinkle of spiced Persian feta on top.

Ingredients

  • 1
    small bunch of kale, trimmed
  • 1
    punnet of shiitake mushrooms
  • 2
    garlic cloves, thinly sliced
  • 4
    yellow tomatoes
  • 4
    eggs
  • persian feta to sprinkle
  • Olive Oil and unsalted butter

Instructions

  1. Thinly slice the garlic and cut mushrooms in half. Heat oil and a knob of butter in a frying pan, add the mushrooms and garlic. Season with salt and pepper. Cook for about 5 minutes until cooked through.

  2. Cut tomatoes in half. Add tomatoes and trimmed kale to the pan. Add 2 tablespoons of water, and cook, stirring, for a couple of minutes until kale is wilted.

  3. Crack eggs into the pan. Cover and cook on medium heat for about 5 minutes until the whites are cooked through and yolks are just set.

  4. Sprinkle Persian feta on top if you like.

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