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Easter 2020 will be like no other, with the global lockdown, preventing us from getting together with friends and family for Easter brunch or dinner. So for the next couple of days we have decided to share springtime recipes featuring Eggs (not just because it’s Easter but also because eggs are high in protein and nutritious) so that you find inspiration to stay home and get cooking to celebrate Easter in self-isolation, and maybe even host a virtual dinner for friends and family. Our recipe for the day is Green Shakshuka, where you mix up your greens, eggs, and flatbreads to serve up a hearty Middle Eastern dish.
Prep Time : 10 mins
Cook Time : 25 mins
Serves – 4
Ingredients
3 tbsp olive oil
2 leeks washed and sliced
200g bag baby spinach
250g frozen peas
2 garlic cloves, finely chopped
1 tbsp cumin seeds
Small pack parsley, mint, and coriander roughly chopped
8 medium eggs
150g natural yogurt
1 tbsp harissa (hot chili pepper paste)
Flatbread/any bread, to serve
Method
Heat the oil in a pan over medium heat. Add the leeks with a pinch of salt and cook 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 salt, dollop spoonfuls of the yogurt interspersed with the harissa, and scatter over a few mint leaves. Serve with a pile of flatbread/bread for scooping.
