Green Shakshuka with Eggs and Feta
"Loosely based on the Middle Eastern Shakshuka, this one is a healthier vibrant 'Mediterranean' version without the tomatoes or spices. The spring onions wilt down to create a gorgeous base of flavour that works brilliantly with the spinach and feta. "
Cook Time: 15 mins | Servings: 2 | Difficulty: easy
INGREDIENTS
SWAP SHOP
1 tbso olive oil
1 tbsp butter
4 spring onions, finely sliced
2 shallots, finely sliced
4 handfuls spinach
3 handfuls chard
50g feta
50g goat's cheese
2-4 eggs
125g tofu
pinch salt and pepper
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2 slices hot buttered toast
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METHOD
- Add the oil into a non-stick frying pan and turn to a medium heat. Fry the spring onions in the oil for 2 minutes until soft.
- Add the spinach and stir together to mix with the spring onion. When the leaves have wilted, crumble the feta into the pan.
- Make two wells in the greens with the back of a spoon and gently crack in the eggs. Season the egg whites with a little black pepper, then place a lid (or plate) over the pan and leave for 5–8 minutes, until the egg whites are cooked.
- Serve with hot buttered toast.
ADDITIONS
2 tbsp. pine nuts
NOTES
Cheddar makes a good alternative cheese here too.
Mediterranean inspired healthy shakshuka
Breakfast, Brunch, Lunch
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