Green shak­shuka

The Daily Telegraph - Telegraph Magazine - - The Cut // Tasting Notes -

Serves 2

— 1 tsp cumin seeds

— 1 tsp co­rian­der seeds

— 1 tbsp olive oil

— 2 spring onions,

finely sliced

— 1 leek shred­ded or

finely sliced

— 1 cel­ery stalk, finely sliced — 1 clove gar­lic, chopped — 100g chopped kale (large

stems dis­carded)

— 1 cour­gette, chopped — juice of ½ le­mon

— 4 tbsp veg­etable

or chicken stock — hand­ful baby

spinach leaves

— 4 eggs

— hand­ful mint

leaves, chopped — hand­ful co­rian­der

leaves, chopped

— 30g feta cheese, cubed — 2 tbsp nat­u­ral yo­gurt In a large fry­ing pan, toast the cumin and co­rian­der seeds for 1-2 min­utes, or un­til golden and fra­grant. Trans­fer to a pes­tle and mor­tar and bash un­til fine.

Add the oil to the pan and fry the spring onion, leek, cel­ery and gar­lic over a medium-low heat un­til soft­ened, about 3 min­utes. Stir in the spices. Add the kale and cour­gette to the pan with the le­mon juice and stock. Stir un­til the kale wilts, about 2-3 min­utes.

Add the spinach and cook for a fur­ther 2-3 min­utes, or un­til wilted.

Crack the eggs into the pan. Cover and cook un­til the whites turn opaque, about 4-5 min­utes.

Scat­ter over the herbs, feta and a driz­zle of yo­gurt. Sea­son and serve.

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