Easily adapted to vegetarian
Green Shakshuka with chermoula
SERVES 4 | PREP 10 | COOK 30
Ingredients
- 500g Spinach
- 200g Kale
- 1 Leek, diced
- 3 Spring onions
- ½ green chilli, finely chopped
- 1 clove garlic, chopped
- ¾ tsp ground cumin
- 20g Parsley
- 10g Coriander
- 4 eggs (optional)
- 50g green olives
- 2 tbsp olive oil
- 15g unsalted butter
- 1 Lemon
- Yoghurt
- Chermoula
- 50g coriander, chopped
- 20g Parsley, roughly chopped
- 10g garlic (or 3 wild garlic leaves)
- 1 lemon, juice
- 80ml olive oil
- ½ tsp salt + ¼ tsp paprika + ¼ tsp ground cumin
- Cayenne pepper, pinch
Chermoula
Method
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Make this tasty brunch using gluten-free Better Naked Sausages, green shakshuka, green olives, yoghurt and flat bread, with homemade chermoula (a delicious North African condiment).
Fry, grill or oven cook the sausages, then set aside.
Heat butter and olive oil in frying pan, then add leek, reduce heat to med-low and cook for 6 min until softened.
Add garlic, spices, chilli and cook for 1 min.
Add parsley, kale, green olives and spinach then cook for further 5 mins until spinach has wilted.
Stir in 2 tbsp chermoula (see separate recipe), add lemon to taste.
Chop sausages into chunks and add to pan and stir.
Make 4 wells and break in eggs. Place on lid and cook on low heat for 4 mins until whites are cooked but yolks runny.
Finish with yoghurt, chopped coriander and serve.
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Chermoula
Place all ingredients, except lemon juice, into a food processor and blitz to smooth paste
Add lemon juice to taste.
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To make vegan:
Use Better Naked Evolution Sausages (available from Co-op on 11 May 2022.
Use vegan butter and yoghurt. Leave out the egg.