Green Shakshouka
- Brekkie Indulgence
- Serves 2
- Prep 5 min
- Cook 5 min
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
- none persian feta to sprinkle
- Olive Oil and unsalted butter
Method
- 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.
- 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.
- 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.
- Sprinkle Persian feta on top if you like.
Published 2 April 2017. All recipes