Green Shakshuka
Serves 2
Ingredients
4 eggs
2 cups peas
2 handfuls parsley
2 handfuls baby spinach
1 handful dill
1 lemon
3 garlic cloves
4 tsp Greek yoghurt (optional)
1 Avo (optional)
1 tbsp water
Salt & Pepper
Method
For this recipe you will require ideally a cast iron pan. However if you are like me and yet to invest, just use an ordinary pan making sure it has no rubber or wood! Pre heat oven to 180 degrees. Chop up garlic cloves and add to a medium pan with tbsp water and half the peas. Cook for a couple of minutes or until the peas have defrosted then add to a food processor or blender with half the spinach, half the parsley, half the dill and lemon juice. Blend together but don’t leave it in for too long as you don’t want it too smooth. Pour into the pan and add the remaining peas, spinach and parsley. Turn the heat of the pan on low and wait for the peas to defrost. Using a spoon, scoop four holes in each corner of the mixture. Drizzle a tiny bit of olive oil in each hole if your pan is non stick. Crack eggs into each of the holes, season well, then place the pan into the oven for 10 minutes or until eggs are cooked. While cooking, slice up Avo and roughly chop remaining dill. Remove pan from oven using tea towel or oven mitt as the pan handle will be super hot! Place a quarter of Avo beside each egg, and a tbsp of Greek yoghurt by the avos. Season again and sprinkle dill on top. Feel free to drizzle a little olive oil on top of the yoghurt for garnish.