Shakshuka, meaning ‘ all mixed up’ in Hebrew is a dish of eggs traditionally poached in a sauce of tomatoes, peppers and onions; my recipe omits the tomatoes and replaces them with a mix of vibrant green vegetables. Enjoy with crushed matzah, pita bread for a tasty brunch or vegetarian dinner.
Preparation Time: 15 minutes
Cooking Time: 8 -10 minutes
18 asparagus tips – trimmed and roughly chopped
2 tablespoons olive oil
2 red onions – peeled and roughly chopped
4 garlic cloves, peeled and finely chopped
1 leek sliced
Pinch chilli flakes or chopped fresh green chilli
200g kale or cavolo nero– shredded
200g courgettes – roughly chopped
6 – 8 eggs
2 tablespoons dill chopped
Salt and freshly ground black pepper
Bring a pan of salted water to a boil then add the asparagus and cook for 30 seconds.
Heat the olive oil in a large frying pan.
Cook the onions, garlic, and leeks until soft, then add the chilli flakes or fresh chilli.
Blanch the kale and courgettes in boiling water for 2 minutes. Drain and add to the pan.
Season, then make holes for as many eggs as you want and crack an egg into each space.
Keep cooking gently on the hob until the eggs are cooked as you like them (cover with a lid if you want to speed things up).
Scatter over dill and add another drizzle of olive oil before serving.