Green shakshuka with rose harissa oil
Ingredients
Metric
Imperial
- 1 onion, finely chopped
- 3 garlic cloves, grated to a paste
- 200g of cavolo nero, leaves stripped from the stalks and roughly chopped
- 220g of baby spinach
- 1 handful of chopped dill, parsley and coriander
- 2 tbsp of crème fraîche
- 4 Freshlay Farms Golden Yolker® eggs
- 200g of feta, crumbled
- vegetable oil, for cooking
Rose harissa oil
- 1 tbsp of rose harissa
- 2 tbsp of olive oil
- 1 dash of lime juice
- 1 handful of pumpkin seeds, toasted
- sourdough, toasted, to serve
Method
Add a dash of oil to a large frying pan or skillet and, once hot, add the onion. Cook until soft but not coloured, around 5 minutes
- 1 onion, finely chopped
- vegetable oil, for cooking
Add the garlic and cook for a minute or so longer, stirring
- 3 garlic cloves, grated to a paste
Add the cavolo nero and cook until starting to wilt, around 5 minutes. Add the spinach and allow that to wilt down too, then finally add the herbs and allow those to wilt down
- 200g of cavolo nero, leaves stripped from the stalks and roughly chopped
- 220g of baby spinach
- 1 handful of chopped dill, parsley and coriander
Stir through the crème fraîche, then season with salt and pepper
- 2 tbsp of crème fraîche
Make 4 wells in the spinach mixture and crack in the eggs. Crumble over the feta, then pop a lid on and allow the eggs to cook gently to your liking
- 4 Freshlay Farms Golden Yolker® eggs
- 200g of feta, crumbled
Combine the harissa, olive oil and lime juice and mix well. Drizzle over the shakshuka before serving and scatter over the pumpkin seeds. Serve with toasted sourdough
- 1 tbsp of rose harissa
- 2 tbsp of olive oil
- 1 dash of lime juice
- 1 handful of pumpkin seeds, toasted
- sourdough, toasted, to serve
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