Green Shakshuka
21
- Prep Time15 min
- Total Time35 min
- Makes4 to 6 servings
Photo, Erik Putz.
The mighty egg pulls double duty, serving as a great start to your morning or a hearty and healthy evening meal.
Ingredients
2 tbsp olive oil
1 small onion, chopped (1 cup)
2 garlic cloves, minced
1 jalapeño, seeded and diced
1 1/2 tsp cumin seeds, crushed
3/4 cup green split peas
2 cups vegetable broth
1 cup water
1/4 tsp salt
1/4 tsp pepper
4 cups packed torn kale, stems removed
2 cups snap peas, halved
1/4 cup chopped parsley, divided
6 eggs
1/3 cup crumbled feta
Instructions
HEAT oil in a large frying pan over medium. Add onion, garlic and jalapeno and cook until softened, 3 min. Stir in cumin and cook 1 min.
ADD split peas, broth, water, salt and pepper. Bring to a boil, cover and simmer over medium, just until tender, 20 min.
STIR in kale and snap peas and cook until wilted, 1 min. Stir in half of the parsley.
MAKE 6 small wells in the mixture with a spoon. Crack an egg into each well. Cover and simmer until egg whites are set, 3 to 4 min. Sprinkle with feta and remaining parsley. Serve with hot sauce.
How to poach eggs
Nutrition (per serving)
Calories 257, Protein 16g, Carbohydrates 24g, Fat 12g, Fibre 4g, Sodium 495mg.
Excellent source of vitamin C.
Kitchen Tip: Toast cumin seeds in a dry frying pan over medium-low until fragrant, about 2 min. Crush on a flat surface with the bottom of a frying pan or saucepan.
Get more of our best brunch recipes.
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