Herb and spinach green shakshuka
SERVES 2-4 TIME 1hr LEVEL Easy
INGREDIENTS avocado/olive oil, to fry + 60ml (4 tbsp) + 60ml (4 tbsp) 1 onion, peeled and diced 2 garlic cloves, peeled and minced 5ml (1 tsp) smoked chilli flakes 15ml (1 tbsp) caraway seeds 400g spinach 1 x 30g punnet fresh chives 1 fresh green chilli 1 x 30g punnet fresh coriander
15ml (1 tbsp) za’atar spice blend (find it at woolworths. co.za)
125ml (½ cup) water salt and freshly ground black pepper, to taste 4 – 6 eggs grain free toast of choice, to serve
METHOD 1. Pour a generous drizzle avocado/ olive oil into a large, deep frying pan with a lid (to be used later) and place over medium heat. Add the onion, and fry until so and translucent, about 10 minutes. Add the minced garlic, smoked chilli flakes and caraway seeds, and fry, a further 3 minutes, stirring continuously. Remove the pan from the heat and set aside until needed. 2. Place the spinach in a blender (if your blender is too small for one batch, add ½ of the spinach at a time) and blitz with 60ml (4 tbsp) avocado/ olive oil, until the spinach is very finely chopped into a paste. 3. Return the pan with the onion mixture to high heat. Once the pan is hot, add the spinach paste and fry, stirring, about 5 minutes. 4. Place the chives, green chilli and fresh coriander in the blender, along with 60ml (4 tbsp) avocado/olive oil, and blitz until fine and pesto-like. Add the blitzed herbs, za’atar and water to the spinach mixture, and fry over medium heat, 3 minutes. Season to taste and bring the mixture to a simmer. Make hollows in the mixture with a dessertspoon and break eggs into the hollows. Cover the pan with the lid and allow the eggs to poach, 6 minutes for so , 7 for medium and 8 – 10 for hard. 5. Serve immediately, with grain-free toast of your choice.