Green Shakshuka

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Sunday eggs are a thing of beauty in my view and I love a one-pan wonder, especially when it’s loaded with so much green goodness!


Serves 2


Ingredients

1 courgette, shredded

3-4 handfuls fresh baby spinach

4 spring onions, sliced finely

80g asparagus, sliced lengthways

4 large eggs

1 tbsp garlic, minced

1 medium-hot red chilli; half finely chopped, half sliced

1 tsp cumin powder

2 tsp za’atar

2 tbs rapeseed oil

Sprinkle black sesame seeds

Sprinkle sumac

Salt & pepper, to taste


Per Serving: approx. 491 kcal, 33g protein, 38g fat, 6g carbohydrate

(Approximate values sourced via myfitnesspal.com)


Method

  1. Drizzle a little oil in an oven proof pan over a medium heat. Once warm, add the garlic and cook for 1 minute. Add the finely chopped chilli and spring onions and fry off for 2 minutes.

  2. Add the courgette, cumin powder, za’atar and stir. Cook for apx 3 mins until the courgettes have slightly softened. Add the spinach and cook for another 3-5 mins or until wilted, cover the pan if necessary for wilting. Season and stir it altogether.

  3. Lay the asparagus over the mixture haphazardly, leaving gaps. Using a spoon, create 4 wells and crack each egg into each well, sprinkle over some sesame seeds and the sliced chilli. Season and cook for about 8-10 mins until the whites have cooked through, sprinkling over the sumac half way through. If you prefer, you could almost cook the eggs then finish them off under a medium grill for 2 minutes.

I used these ingredients as this is what I had that day, but you could make several variations of this so don’t be afraid to have fun and be creative if you don’t have everything on the list.


Remember to SAVE this recipe if you’d like to try it. I’d love nothing more than to see if you do so don’t forget to tag me in on any photos 🙂


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