Green Shakshuka
Recipes · Breakfast · Recipe, Typed Supps
The same eggs-poached-in-a-pan idea, with the tomatoes swapped for a pan of greens.
Allergens and patterns
Contains eggs, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Keto, Gluten-free.
Ingredients
- a large bag (150g) Spinach — The body of the dish. It cooks down to about a quarter of its volume, which is why the quantity looks absurd.
- 2 handfuls, shredded (80g) Kale — Holds its texture where spinach collapses, so the pan is not entirely mush.
- 4 eggs (200g) Eggs — Poached in wells in the greens. The yolk is the sauce.
- 1 leek, sliced (100g) Leeks — Softer and sweeter than onion, and a source of the prebiotic fibre inulin.
- crumbled over (60g) Feta Cheese — Salt and calcium, added at the end so it softens rather than melts.
- 1 tbsp (15g) Olive Oil — Greens are full of fat-soluble vitamins that go nowhere without it.
Nutrition per serving
- Calories: 313.5 kcal
- Protein: 21.8g
- Carbohydrate: 3.1g
- of which sugars: 3.1g
- Fat: 22.6g
- of which saturated: 7.4g
- Fibre: 5.8g
- Sodium: 537.7mg
Method
- Soften the leek in the oil for five minutes.
- Add the kale with a splash of water and cook for four minutes, then the spinach until it collapses.
- Make four wells, crack in the eggs, cover, and cook for 5-6 minutes until the whites set.
- Scatter the feta over and serve from the pan.
Nutrients it supplies
More in Breakfast