Green shakshuka with minty yoghurt

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Green shakshuka with minty yoghurt

The classic shakshuka recipe with a twist, this one is a veggie dish to impress.

Serves 4 Prep time 30 minutes Cook time 40 minutes

Vegetarian Gluten-free

Ingredients

  • 75ml extra-virgin olive oil
  • 4 garlic cloves, crushed
  • 1 tbsp cumin seeds
  • 2 large onions, finely sliced
  • 200g tenderstem broccoli, blanched
  • 100g leafy spring greens, shredded
  • ½ cucumber, deseeded and finely sliced
  • 2 little gem lettuces, cut into quarters
  • 8 medium free-range eggs
  • A piece fresh ginger, (around 2 inches) grated
  • 3 courgettes, cut into thick matchsticks
  • Large handful peas
  • Fresh coriander and mint leaves
  • Chilli flakes
  • 1 lime, juiced
  • Shallot rings, fried in oil until crisp
  • For the yogurt:
  • 350g full-fat greek yogurt
  • 55g butter
  • 3 tbsp each finely chopped
  • Fresh mint and coriander, finely chopped

Method

  1. Heat the oil gently in a large pan. Once hot, add the onions with a pinch of salt and cook over a medium heat for 30-40 minutes until well caramelised. Ensure to keep stirring often.
  2. If they look like they are starting to burn, lower the heat slightly. Add the garlic, cumin and ginger, then cook for another 3-4 minutes until fragrant.
  3. Add the courgettes and broccoli to the pan along with a splash of and water, before increasing the heat slightly. Cook, for around 5 minutes or until the veg begin to soften.
  4. Add the spring greens, cucumber and lettuces with a generous amount of salt, then cook for 3-4 minutes. Mix well, ensuring all of the ingredients are combined.
  5. Make 4 indentations or ‘wells’ in the mixture and crack 2 eggs into each one. Place a lid or layer of tin foil over the pan and reduce the heat.
  6. Simmer on the lower heat for 10-12 minutes, until the whites of the egg are almost set. Once at this stage, remove the lid or tin foil and scatter over the peas (if frozen, ensure they are defrosted before doing so) and cook for a further 3-4 mins.
  7. Meanwhile, prepare the yoghurt by firstly melting the butter gently in a pan. Once melted, turn up the heat and let it foam, cooking until it begins to brown.
  8. Stir the chopped herbs into the yoghurt and most of the butter and put into a serving bowl.
  9. Once the eggs are cooked, top with the whole herbs and chilli flakes, lime juice, then drizzle with the remaining butter (if wanted) and sprinkle over the crispy shallots. Serve with the yogurt on the side and crispy bread if needed.

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