Spring vegetable shakshuka
This green shakshuka puts a healthy spin on traditional tomato-based shakshuka. It's packed with glorious green spring vegetables. You'll love it!
Servings: 2 servings
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion finely diced
- 2 garlic cloves crushed
- ½ tsp ground coriander
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- 2 tbsp frozen broad beans, edamame bean & pea mix
- 1 tbsp frozen fine green beans
- 1 courgette (zucchini) grated
- 2 tenderstem broccoli stems trimmed and sliced lengthways
- 80 ml vegetable stock
- 4 large free-range eggs
- 2 tbsp roughly chopped coriander leaves to serve
- 1 handful of rocket (arugula) leaves to serve
Instructions
- Heat the oil in a medium frying pan over a medium heat. Add the onions and gently sauté for 2-3 minutes, or until beginning to soften. Add the garlic, ground coriander, salt and pepper and sauté for 1-2 minutes, or until fragrant.
- Add the bean and pea mix, green beans, courgette, broccoli, and vegetable stock, stir until well combined and cook for 2-3 minutes.
- Use the back of a spoon to create 4 wells in the mixture; crack an egg into each well, cover and cook for 5-6 minutes, or until the eggs are done to your liking. Divide between serving plates and sprinkle with fresh coriander and rocket to serve.
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