Green Herb Shakshuka
A vibrant and fresh twist on the classic Middle Eastern shakshuka, this version by Chef Yotam Ottolenghi features an abundance of green herbs and spinach, creating a lighter, aromatic dish perfect for brunch.
Ingredients
- 2 tablespoon olive oil
- 1 medium leek thinly sliced
- 3 clove garlic minced
- 1 small green chili finely chopped (optional)
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 200 gram fresh spinach chopped
- 1 cup mixed fresh herbs (parsley cilantro
- 0.5 cup frozen peas
- 4 large eggs
- +salt to taste ground black pepper to taste
- 0.5 cup labneh for serving
- 2 slices flatbread warmed
Instructions
- Heat the olive oil in a large skillet or frying pan over medium heat. Add the sliced leek and sauté for 5-7 minutes until softened and translucent.
- Stir in the minced garlic, chopped green chili (if using), ground cumin, and ground coriander. Cook for another 1-2 minutes until fragrant.
- Add the chopped fresh spinach and frozen peas to the pan. Cook, stirring occasionally, until the spinach has wilted, about 3-5 minutes.
- Stir in most of the chopped fresh herbs, reserving some for garnish. Season generously with salt and black pepper.
- Using the back of a spoon, create four shallow wells in the green mixture. Crack an egg into each well.
- Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
- Remove from heat. Garnish with the remaining fresh herbs. Serve immediately with a dollop of labneh and warm flatbread on the side.
Notes
For an extra kick, add a pinch of cayenne pepper to the green base. You can vary the herbs based on preference; chives or tarragon would also work well. Serve with warm pita bread or sourdough toast for dipping. A sprinkle of crumbled feta cheese can also be a delicious addition alongside the labneh.