10 minute "Green Shakshuka”

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This is my favourite Brunch-to-impress  at Home! It's also a super easy rewarding Brekki for one. You could make this with anything Left-over! I use a Cast/Iron Pan which can go in the oven, but if you don't have one, you can just use a pan on the stove with a lid that fits.

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I have been making Slap-Dash versions of my Green Shakshuka for years…Sometimes it would be a little bland, or a little dry, even a little burnt.

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I finally discovered a fool-proof version that is tasty EVERY time. One day, I Spontaneously added a spice mix called Digestive Masala to the dish. It contains Turmeric, Cumin, Fennel, Coriander & Coconut Sugar. Which I made for an Ayurvedic Recipe in What to Eat for how you Feel” by Divya Alter.

‍Serves 2

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Recipe

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Green Shakshuka

~ Cast Iron Pan or Regular Pan with fitting lid.

~ 1-2 Tbsp of Black Sesame oil, Coconut oil (or Olive oil) for cooking

~ 1-2 eggs per person

~ 2 handfuls of Curly Kale, broken up, thick stems removed

~ 2 handfuls of spinach

~ 1 small leek (or ½ a large one) finely chopped

~ 1 handful Oyster or Shittake Mushrooms Roughly Chopped or broken up (optional)

~ 1 pinch salt

~ A good crack of Pepper

~ Digestive Masala (as below)

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Sides and Toppings

~ Sprouts

~ Hemp seeds

~ Olive oil to drizzle

~ Chilli flakes (optional)

~ 1 Slice of your choice of Toast on the side

~ Squeeze of lemon juice

~ A few leaves of fresh  Dill or Coriander

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Digestive Masala

~2 tbsp coriander seeds

~2 tsp fennel seeds

~2 tsp cumin seeds

~2 tsp nigella seeds

~1 tsp ground turmeric

~1tsp coconut sugar

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First, Make the Digestive Masala.

Add all spices to a nutribullet or spice grinder until all seeds have turned to powder, or if you have some in powder form, you can just add them as is. Store in an airtight jar, and set aside. It seems like a-lot! But it won't last long - because it is so yummy!

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If using, Preheat oven to 100 Fan Grill. Or fan Oven.

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Heat oil for cooking on the stove over medium/high heat.

Add leek until it browns, then add mushrooms if using. Cook for 3-4 minutes

Add 1 tsp of Digestive Masala,  and cook for (1minute) until aromas are released

Add kale and spinach, fold the leeks, mushrooms and greens until all is coated in oil and spices.

In the cooked mixture push aside to make a well for each egg.

Crack an egg into each well, top with more Digestive Masala, + salt and pepper

Turn off the stove and Place the Cast-Iron Pan in the oven

(or put lid on you pan on the stove and lower heat to low/medium.

Cook for 5 minutes or until eggs are the consistency you like,. Runny eggs will be very quick, firm may take a few extra minutes.

I use a Cast/Iron Pan which can go in the oven, but if you don't have one, you can just use a pan on the stove with a lid that fits.

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Remove carefully from oven or stove and place on a heatproof mat/surface.

Drizzle with Olive oil, some more salt and pepper, Lemon juice and other Toppings if you choose.

Serve plates with Toast and the Skillet in the centre of the table (careful, it'll be HOT)

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Enjoy!

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