Green Shakshuka with Harissa Butter and Garlic Yoghurt

This is a really quick, flavourful, and filling brunch that packs a lot of veggies. Although you could of course add some meat if you’d like, this is a great, healthy vegetarian dish! If you want to be extra healthy, substitute the butter for olive oil, and it’ll be just as tasty.

Ingredients (to serve 4):

For the shakshuka

  • 350 g Frozen spinach
  • 60 g Frozen peas
  • 1 White onion
  • 1 Green pepper
  • 3 Garlic cloves
  • 50 g Parsley
  • 100 g Coriander
  • 2 tbsps Low fat greek yoghurt
  • 3 tbsps Extra virgin olive oil
  • 1 tbsp Za’atar
  • 3 Eggs
  • Salt and pepper

For the harissa butter

  • 1 heaped teaspoon Harissa paste
  • 25 g Unsalted butter
  • Pinch of smoked paprika
  • Salt and pepper
  • Pinch of chilli flakes

For the garlic yoghurt

  • 2 heaped tablespoon Low fat greek yoghurt
  • 1 heaped teaspoon Garlic paste
  • Pinch of za’atar
  • Salt and pepper

To serve

  • Pomegranate seeds
  • Roughly chopped dill
  • Extra za’atar
  • Crusty bread or flatbreads

Method:

  1. Preheat your oven to 180℃. Start by dicing your onion and green pepper, and mincing your garlic cloves. 
  2. Add your onion and pepper to a skillet along with a splash of oil, and cook on a medium heat until they begin to soften. After a few minutes, add your garlic and continue to cook.
  3. Defrost and drain your frozen spinach, and set aside. 
  4. While your veggies are cooking, blend together your coriander and parsley with 3 tablespoons of olive oil. If you don’t have a blender you can just finely chop them.
  5. Add your frozen peas, drained spinach, and blended herbs, and cook for a few minutes until everything comes together. 
  6. Add your yoghurt. You can add more if you want it to be creamier, but we’ll be putting some on top anyway. Taste, and season with salt, pepper, and a tablespoon of za’atar. 
  7. Make 3-4 wells (depending on how big your skillet is), and crack your eggs in. Crack some salt and pepper over the eggs, and pop in the oven for around 10 minutes or until the whites have set but the yolks are still runny. 
  8. While that’s in the oven, melt your butter on a low heat, along with a heaped teaspoon of your harissa. Add a pinch of smoked paprika for extra flavour and colour, and a few chilli flakes. Season with salt and pepper, then allow to cool. 
  9. Mix 2 tablespoons of yoghurt with a teaspoon of garlic paste, salt, pepper, and a pinch of za’atar. 
  10. Now your eggs should be set. Add some blobs of your garlic yoghurt around the eggs, then your harissa butter on top. Garnish with some dill, extra za’atar, and some pomegranate seeds. Serve with some crusty bread, and enjoy!
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