Green shakshuka eggs (North African poached eggs)

09 April 2017 - 02:00 By Hilary Biller
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Green Shashuka Eggs.
Green Shashuka Eggs.
Image: Christoph Hoffman. Styling: Niki Hattingh/Food Art International

Great for breakfast, or for dinner, these eggs are poached in a tasty spinach and leek 'sauce'

Serves: 4

Difficulty: Easy

Time: 45 minutes

Ingredients:

30ml (2 tbsp) olive oil

2-3 leeks, washed and sliced

1-2 cloves of garlic, crushed

1 x 200g bag of baby spinach, rinsed

5ml (1 tsp) ground cumin

Salt and freshly ground black pepper

4 extra-large eggs

Fresh coriander

Chilli flakes

To serve:

Flatbread

Plain yoghurt

Harissa paste

Method:

1) Heat olive oil in a large frying pan and fry leeks and garlic over low heat until soft. Add spinach and stir till softened. Season with cumin, salt and pepper.

2) Using the back of a wooden spoon, make 4 indentations in the mixture and carefully drop an egg into each.

3) Cover the pan, lower the heat and cook for 10 minutes. The eggs must be just setting and will continue cooking once removed from heat.

4) Remove from heat, sprinkle with chilli flakes and serve immediately with flatbread, yoghurt and a harissa paste on the side.

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