Green Shakshuka

Ingredients

Scaled for your household (6 portions) · original serves 6

• Olive oil2 AU tbsp
• Leek2
  white part only, thinly sliced
• Red capsicum1
  deseeded, diced
• Ground cumin2 tsp
• Ground coriander1 tsp
• Dried chilli flakes½ tsp
• Broccoli florets1
  cut into small florets
• Spring onions4
  thinly sliced
• Baby spinach80 g
• Vegetable stock1 cup
• Coriander bunch½ cup + to taste
  Original recipe breakdown · used in multiple steps

  • 1/2 cup coriander sprigs, roughly chopped — roughly chopped
  • Coriander leaves to serve
• Mint leaves½ cup + to taste
  Original recipe breakdown · used in multiple steps

  • 1/2 cup mint leaves, roughly chopped — roughly chopped
  • Mint leaves to serve
• Eggs4
• Plain Greek yoghurt1 cup
• Harissa paste1 AU tbsp
• Sourdough bread (optional)to taste
  to serve
• Saltto taste
• Black pepperto taste

Method

1. 1

   Soften leeks and green capsicum in olive oil for 5 minutes. Stir in cumin, ground coriander and chilli flakes for 1 minute. Add broccoli, spring onions, spinach and vegetable stock; cover for about 2 minutes until just tender. Stir in chopped mint and coriander and season.

2. 2

   Make four hollows and crack an egg into each. Cover and cook for about 5 minutes until whites are set.

3. 3

   Swirl harissa and seasoning through Greek yoghurt. Serve the eggs and greens immediately with the yoghurt, extra herbs and chargrilled sourdough.