Super-green shakshuka
Serves: 4
Ingredients
- 2 tbsp olive oil
- knob of butter
- 2 spring onions, finely sliced
- 1 clove garlic, chopped
- 2 tsp cumin seeds
- 200g courgette, finely sliced
- 100g broad beans
- salt and black pepper
- ½ tsp cayenne
- 100g spinach
- 4 eggs
- 75g feta, broken into chunks
- handful coriander leaves
- handful dill leaves
Method
- Place a deep frying pan over a medium heat and melt the oil and butter.
- Add the spring onions, garlic and cumin seeds and cook for 2 mins.
- Add the courgette and cook for 5-6 mins until it starts to brown.
- Add the broad beans, season with salt and pepper and ¼ tsp cayenne and cook for a further 2-3 mins.
- Add the spinach and toss to wilt.
- Make 4 wells in the vegetables and crack an egg into each.
- Sprinkle over the remaining ¼ tsp cayenne, the coriander and half the dill, cover and cook until the egg whites are just set.
- Crumble over the feta and the remaining fresh dill, and serve with flatbreads to mop up the egg yolks.
