Green Shakshuka

AuthorJJ Coutts
DifficultyIntermediate
Prep Time5 minsCook Time35 minsTotal Time40 mins
 1 tbsp Coconut Oil
 1 OnionDiced
 2 Garlic ClovesMinced
 1 tsp Cumin
 2 Handfuls of Spinach
 Handful of Parsley
 2 tbsp Almond Milk
 1 tbsp Harissa Paste
 1 Green Capsicum
 1 cup Frozen Peas
 4 Eggs
1

Heat half of the coconut oil in a large frying pan, over medium heat, and sauté the onions and garlic for about 10 minutes, until soft.

2

Season with cumin and salt to taste, then cook for another 2 mins. Next, transfer the onion into a food processor along with the spinach, parsley, almond milk and harissa paste. Season with freshly ground black pepper, and blend until smooth.

3

Using the same pan as earlier, heat the remaining oil and fry the pepper for about 5 minutes, until charred. Next, pour in the spinach sauce and add the peas. Cook for about 5 minutes until peas are defrosted.

4

Make 4 pockets in the sauce and break an egg in each one. Cook for another 10 minutes, or until the eggs are set. Cover with a lid to speed up the process.

5

Serve seasoned with salt and freshly ground black pepper.

Category
Nutrition Facts

2 servings

Serving size

1


Amount per serving
% Daily Value *
Total Fat 19g25%
Total Carbohydrate 23g9%
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Ingredients

 1 tbsp Coconut Oil
 1 OnionDiced
 2 Garlic ClovesMinced
 1 tsp Cumin
 2 Handfuls of Spinach
 Handful of Parsley
 2 tbsp Almond Milk
 1 tbsp Harissa Paste
 1 Green Capsicum
 1 cup Frozen Peas
 4 Eggs

Directions

1

Heat half of the coconut oil in a large frying pan, over medium heat, and sauté the onions and garlic for about 10 minutes, until soft.

2

Season with cumin and salt to taste, then cook for another 2 mins. Next, transfer the onion into a food processor along with the spinach, parsley, almond milk and harissa paste. Season with freshly ground black pepper, and blend until smooth.

3

Using the same pan as earlier, heat the remaining oil and fry the pepper for about 5 minutes, until charred. Next, pour in the spinach sauce and add the peas. Cook for about 5 minutes until peas are defrosted.

4

Make 4 pockets in the sauce and break an egg in each one. Cook for another 10 minutes, or until the eggs are set. Cover with a lid to speed up the process.

5

Serve seasoned with salt and freshly ground black pepper.

Notes

Green Shakshuka

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