Ingredients
- Serves 2-4
- 8 medium green tomatoes or tomatillos, trimmed and cut in pieces
- 100g spinach leaves, stalks removed
- 100g kale or silverbeet leaves, stalks removed
- 1 green pepper, seeds removed
- 1 green chilli, (if want it hot add the seeds)
- 50g (handful) fresh coriander (stalks included)
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 Tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, crushed
- Pinch nutmeg
- ½ tsp salt and freshly ground black pepper
- 4 large free range eggs
GREEN SHAKSHUKA
Method
- Put the tomatoes/tomatillos, leaves, pepper, chilli and 2/3 of coriander in a food processor and process until a coarse paste
- Heat a large frypan up and add 1 tablespoon oil, add the onion and garlic and cook for 3 minutes, add the ground cumin and coriander and fry for another minute to get the aromas going
- Add the green tomato paste and cook together with the onion mixture, reduce to a simmer and cook for about 15 minutes or until most of the liquid has been absorbed
- Make 4 divots in the mixture and break in the eggs
- Cover with a lid and cook until the white is just cooked (about 5 minutes)
- Serve with remainder of fresh coriander sprinkled over, a little drizzle of oil and plenty of bread
Comments
It maybe green, highly nutritious and wickedly good but it’s also mighty tasty and great for brunch, lunch or a light meal.
Thanks to KAKANUI PRODUCE – soil grown tomatoes, chillies and capsicum, JANEFIELD HYDROPONICS – coriander, AGREEABLE NATURE EGGS – fresh eggs, BRYDONE GROWERS –spinach, cavalo nero; for providing the ingredients used in the demonstration at the market
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