After I made the traditional shakshuka with tomatoes, I went on a search to see if there were other ways to make shakshuka. I found the internets was littered with the green kind that called my name ever since!
We all have frozen string beans and peas lying around in our freezers, and I'm sure mine have been lying there since the beginning of last year! This is the recipe you need when those beans and peas have pretty much expired and you want to replace them with fresh string beans and peas, so you can keep those ones in your freezer for a year... or 10! But please, don't keep them for 10 years!
We added feta cheese, slices of avocado and some delicious grilled sourdough bread that my Mum loves to make. She is teaching me how to make, but maybe I'll bring her on this to show us all how she makes it. If you can make sourdough bread, then just know this makes a delicious pairing!
Here's the recipe, along with some delicious videos to help you make this, and make your breakfast a greener kind!
Makes 4- 5 servings
Ingredients:
Olive oil
1 large red onion, chopped
2 tbsps garlic, chopped
5 eggs
300-500g frozen string beans
1-2 cups Edamame beans
1-2 cups frozen peas
1 large courgettes, diced
1 green bell pepper, diced
3 green chillies, sliced
1 tbsp Chipotle chilli paste
1 tsp cumin seeds
1 tsp dried parsley
1 tsp dried basil
1 tsp dried dill
1/2 vegetable stock cube
1/2 cup of water
Salt and pepper
To serve:
1 sprig of spring onion, chopped
1 Whole gem lettuce, leaves separated
1 Avocado, sliced
Feta, crumbled
Greek yoghurt
Sourdough bread, sliced and grilled till charred
Method:
Fry the chopped onion in some olive oil until translucent, then add the garlic. Cook for about a minute or 2, just until the garlic gives off an aroma. Add the courgette and bell pepper. Let cook for about 2 minutes. Add the cumin seeds and let cook for a minute. Add peas, edamame beans and cook for another 2 mins. Add the string beans, stock cube, water, chipotle paste and dried herbs. Stir and cover for another 2 minutes until heated through.
Make 5 wells for the eggs, and crack an egg for each well. Cover and cook on medium heat for about 5 minutes, depending on how soft you like your eggs and how big the eggs are. It took about 3-4 minutes for our small eggs to cook like in the video down below. Add salt and pepper to taste.
While the eggs are cooking, griddle some slices of sourdough bread until charred.
To serve, sprinkle crumbled feta cheese on top, add slices of avocado and place the gem lettuce and bread along the sides of the pan. I drizzled some extra virgin olive oil on top, and served with a small bowl of Greek yoghurt on the side!
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