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Summer greens shakshuka


Serves: 2
timePrep time: 25 mins
timeTotal time:
Summer greens shakshuka
Recipe photograph by Ant Duncan

Summer greens shakshuka

A classic North African and Middle Eastern dish, shakshuka can be eaten at any time of the day and makes a great brunch or supper dish. This version is packed with good-for-you greens

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
362Kcal
Fat
18gr
Saturates
4gr
Carbs
23gr
Sugars
5gr
Fibre
6gr
Protein
24gr
Salt
0.6gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 200g baby new potatoes, quartered
  • 1 tbsp olive oil
  • 1 medium courgette, grated
  • 2 garlic cloves, finely chopped
  • 1½ tbsp Taste the Difference Green Harissa Paste
  • 100g baby spinach
  • 100g frozen peas
  • 4 medium eggs
  • 2 spring onions, sliced
  • small handful chopped dill

Step by step

  1. Cook the potatoes in a pan of salted boiling water for 10-12 minutes or until just tender, then drain well.
  2. Meanwhile, heat half the oil in an ovenproof frying pan. Add the courgette with a pinch of salt and cook for 2-3 minutes until beginning to soften. Add the garlic and harissa and cook for 1 minute more, stirring. Add the spinach and peas and stir for 2 minutes, until the spinach is wilted and the peas are warm. Scrape the mixture into a bowl.
  3. Heat the remaining ½ tablespoon of oil in the same pan then add the potatoes. Fry over a high heat with a pinch of sea salt for 5 minutes until crisp and golden. Preheat the grill to medium. Return the greens to the pan, stirring to combine with the potatoes.
  4. Create four indents in the mixture and crack an egg into each. Grill for 4-5 minutes, or until the whites are set and the yolks runny.
  5. Serve the shakshuka scattered with spring onions and chopped dill.
    Waste not
    Green harissa paste is less spicy and more fragrant than the regular red type. Use it as a marinade for chicken or fish, as an instant rub for lamb, or mixed into mayo or houmous for a zingy condiment.

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