Enjoy a healthy and easy-to-make shakshuka this weekend following these three recipes:
Treat yourself to a shakshuka with a difference. Mix up your favourite greens, eggs and flatbreads to serve with this healthy weekend breakfast
- Prep: 10 mins
Cook: 25 mins
- Serves 4
- 3 tbsp olive oil
- 2 leeks, washed and sliced
- 200g bag baby spinach
- 250g frozen peas
- 2 fat garlic cloves, finely chopped
- 1 tbsp cumin seeds
- small pack parsley, roughly chopped
- small pack coriander, roughly chopped
- small pack mint, leaves picked and roughly chopped, reserving a few leaves to garnish
- 8 medium eggs
- 150g pot natural yogurt
- 1 tbsp harissa
- flatbread, to serve
- Heat the oil in a wide, shallow frying pan over a medium heat. Add the leeks with a pinch of salt and cook for 4 mins until softened. Add handfuls of spinach to the pan, stirring until wilted.
- Stir in the peas, garlic, cumin, herbs and some seasoning. Cook for a few mins until it smells fragrant, then create four gaps and crack two eggs into each. Cover and cook for 10 mins or until the whites are set but the yolks are runny – they will carry on cooking slightly as you take them to the table.
- Season the eggs with flaky sea salt, dollop spoonfuls of the yogurt interspersed with the harissa, and scatter over a few mint leaves. Serve with a pile of flatbread for scooping.
Whip up shakshuka, a Middle Eastern favourite, in just 10 minutes. Perfect for brunch, lunch or supper, it’s healthy and a great option for a budget meal
- Prep: 5 mins
Cook: 5 mins
- Serves 1
- 1 tbsp olive oil
- 200ml passata or canned tomatoes, whizzed to a paste
- 1 garlic clove, finely sliced
- 1 heaped tbsp red pepper salsa (we used Gran Luchito) or ¼-½ red pepper, chopped
- 2 medium eggs
- 1 tbsp chopped coriander and pitta bread, to serve
- Brush a microwave bowl or dish with a little of the oil. Stir the passata, garlic and salsa together and season well. Tip into the bowl and make a dip in the centre. Break in the egg, then prick the yolk with the tip of a sharp knife.
- Cover the bowl with its lid or clingfilm. Microwave on high for 1 min, and then in 20 sec bursts until the white is set. Scatter over the coriander and serve with the warmed pitta.
Pea & Broad Bean Shakshuka
We’ve turned a classic brunch shakshuka dish into more of a sharing main course by adding seasonal spring vegetables like peas, broad beans and asparagus
- Prep: 20 mins
Cook: 30 mins
- Serves 4
- 1 bunch asparagus spears
- 200g sprouting broccoli
- 2 tbsp olive oil
- 2 spring onions, finely sliced
- 2 tsp cumin seeds
- large pinch cayenne pepper, plus extra to serve
- 4 ripe tomatoes, chopped
- 1 small pack parsley, finely chopped
- 50g shelled peas
- 50g podded broad beans
- 4 large eggs
- 50g pea shoots
- Greek yogurt and flatbreads, to serve
- Trim or snap the woody ends of the asparagus and finely slice the spears, leaving the tips and about 2cm at the top intact. Finely slice the broccoli in the same way, leaving the heads and about 2cm of stalk intact. Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently until the veg softens a little, then add the cumin seeds, cayenne, tomatoes (with their juices), parsley and plenty of seasoning, and stir. Cover with a lid and cook for 5 mins to make a base sauce, then add the asparagus spears, broccoli heads, peas and broad beans, cover again and cook for 2 mins.
- Make 4 dips in the mixture. Break an egg into each dip, arrange half the pea shoots around the eggs, season well, cover with a lid and cook until the egg whites are just set. Serve with the rest of the pea shoots, a spoonful of yogurt and some flatbreads, and sprinkle over another pinch of cayenne, if you like.