Green shakshuka
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Skip the lengthy brunch queues at your local cafe, and whip up this lean, green egg bake instead. It’s a fresh new take on the traditional tomato-based version.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Leek
3 medium, trimmed and thinly sliced
Garlic
2 clove(s), finely chopped
Cumin seeds
2 teaspoon(s), level
Tesco Ground Coriander
1 teaspoon(s), level
Bart Harissa Paste
1 tablespoon(s)
Peas, frozen, boiled
300 g
Spinach
500 g
Mint, Fresh
2½ tablespoon(s), 2 tbsp, plus extra to serve
Coriander, fresh
2 tablespoon(s)
Egg, whole, raw
4 medium, raw
Light feta cheese
100 g
Chilli, green or red
1 individual, red chilli, deseeded and finely chopped
Instructions
1
Mist a large lidded frying pan with cooking spray and cook the leeks, stirring, over a medium heat for 3-4 minutes until they start to soften. Add the garlic, cumin seeds and ground coriander, and cook for another minute. Stir in the harissa, peas and spinach, then cover and cook for 5 minutes, stirring occasionally.
2
Stir in the fresh herbs and season to taste. Using a spoon, create four wells in the mixture. Crack an egg into each well, then cover and cook for 5-7 minutes until the egg whites are set and the yolks soft.
3
Crumble over the feta and scatter over the chilli to serve.
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