Green Shakshuka Recipe Ottolenghi

Crack the eggs into the pan and leave to cook for 2 to 3 minutes then pop a lid on to steam the tops.

Green shakshuka recipe ottolenghi. Add chopped greens and cook until leaves are wilted about 10 15 minutes stirring occasionally. Create 6 nests and break the eggs in them stirring the egg whites completely into the green mixture. Add to the pan with the lemon juice stirring while it wilts. Season the yolks with salt and pepper.

Preheat oven to 325. Make wells into the greens and break the eggs in there leave to cook you can pop the lid on the pan if you want to help the tops cook should take 10 15 minutes 4. Spread out in front of them was parsley wild green chard mint and tea herbs. There were esoteric things with strange wonderful flavours zuta.

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. Add 3 minced garlic cloves 1 2 teaspoon cumin 1 2 teaspoon salt 1 2 teaspoon paprika 1 4 teaspoon red pepper flakes and 1 4 teaspoon turmeric and stir for 1 more minute until very fragrant. Cook stirring often for 3 to 4 minutes until tender. Finely grind in spice mill or with mortar and pestle.

Add jalapeno or chilli flakes cook an additional 5 minutes. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Heat the olive oil in a large flat based pan over medium heat and add the harissa or pipelchuma tomato paste peppers garlic cumin and teaspoon salt. Add the washed spinach lemon juice cook until softened about 7 minutes 3.

Add swiss chard stems only and 1 large minced shallot.