Jamie Magazine
By Clare Knivett
25 mins
Not Too Tricky
serves 2
Recipe From
Ingredients
4 spring onions
1 clove of garlic
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon dried oregano
olive oil
100g cavolo nero
½ a lemon
100g baby spinach
50g frozen peas
4 large free-range eggs
½ a bunch of fresh mint
½ a bunch of fresh dill
40g feta cheese
Method
Shakshuka is Hebrew for 'all mixed up', and while it's traditionally a tomato-based dish, this twist freshens it up with spring greens while still holding on to those core Middle Eastern herbs and spices. Brilliant for brunch or dinner.
- Trim and roughly chop the spring onions, then peel and finely chop the garlic.
- In a large frying pan, toast the cumin and coriander seeds for 1 to 2 minutes, or until golden and fragrant. Transfer to a pestle and mortar and bash with the oregano and 1 pinch of sea salt until fine.
- Add a good lug of oil to the frying pan and fry the spring onion and garlic over a medium-low heat until softened and golden. Add the spice mix, stir and cook for another minute.
- Remove and discard the stalks from the cavolo nero and roughly slice the leaves. Add to the pan with the lemon juice, stirring while it wilts.
- Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
- Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.
- Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Crumble over the feta and serve straight away.
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