Brunch 4.4

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Green Shakshuka

This recipe is packed with phytonutrient dense greens and quality fats to help absorb the rich fat-soluble vitamins that are important for brain and h...This recipe is packed with phytonutrient dense greens and quality fats to help absorb the rich fat-soluble vitamins that are important for brain and heart health. Read more This recipe is packed with phytonutrient dense greens and quality fats to help absorb the rich fat-soluble vitamins that are important for brain and heart health. This recipe is packed with phytonutrient dense greens and quality fats to help absorb the rich fat-soluble vitamins that are important for brain and heart health.

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Dairy, Eggs

Ingredients

Serves 2

Metric Imperial

olive oil

white onion

chopped

garlic cloves

grated

cumin seeds

fennel seeds

green pepper

Swaps: red pepper, yellow pepper, courgette, asparagus

sliced

kale

Swaps: pak choy, broccoli

roughly chopped stems removed

spinach

Swaps: spring greens

roughly chopped

peas (frozen)

or fresh

lemon

juiced

eggs

dill

chopped

spring onion

chopped

feta cheese

crumbled optional

Share ingredients

Ingredients

Serves 2

Metric Imperial

olive oil

white onion

chopped

garlic cloves

grated

cumin seeds

fennel seeds

green pepper

Swaps: red pepper, yellow pepper, courgette, asparagus

sliced

kale

Swaps: pak choy, broccoli

roughly chopped stems removed

spinach

Swaps: spring greens

roughly chopped

peas (frozen)

or fresh

lemon

juiced

eggs

dill

chopped

spring onion

chopped

feta cheese

crumbled optional

Share ingredients

Method

Gather your ingredients.

Heat the olive oil in a large size pan over a medium heat. Add the onion, garlic cloves, cumin, fennel and sliced green peppers and cook gently for around 10 minutes until peppers soften.

Add the kale and cook for another 5 minutes until softened. Then add the spinach, frozen peas and the lemon juice and cook for another 3 minutes.

Season with salt and black pepper and gently break the eggs into the pan over the vegetables. Add a splash of water if your pan looks a little dry.

Cover and cook for around 5 more minutes, until the egg whites are set and the egg yolks are still runny.

Top with fresh dill and chopped spring onions. Optional to add the feta cheese and serve with toasted sourdough.

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