Green Shakshuka Recipe
How to make Green Shakshuka
Method
- Wash and trim the zucchini and cut into half centimetre rounds.
- Place the oil into a large, heavy-based frying pan over a medium-high heat. Add the zucchini and cook for 5 minutes or until coloured and tender. You may need to do this in 2 batches.
- Stir in the garlic and spices and cook until fragrant. Add the spinach and a splash of water and stir until wilted.
- Add the olives, artichokes and lemon juice. Stir through and season to taste.
- Reduce the heat to medium. Make 4 wells in the cooked vegetables and break the eggs on top, keeping them separated. Cover with a lid and cook for 10 minutes or until the egg whites just set. Take off the heat.
- Season the top of the eggs and top with avocado, spring onion, herbs and chilli. Serve with sourdough toast.
Optional: Fresh spinach can be replaced with frozen spinach. You can swap out the herbs for what you have on hand.