Green shakshuka with brown butter yogurt
- May 2016
- Serves 4
- Hands-on time 50 min, simmering time 15 min
Shake up the classic tomato shakshuka recipe with layers of fresh greens, finished off with fried shallots. It makes for a great vegetarian centre piece.
If you prefer the classic version, this brilliant shakshuka recipe is a brunch to behold.
- 47.4g (18.4g saturated)
- 17.7g (13.6g sugars)
- 75ml extra-virgin olive oil, plus extra to drizzle
- 2 large onions, sliced
- 4 garlic cloves, finely sliced
- 1 tbsp cumin seeds
- Large thumb-size piece fresh ginger, coarsely grated
- 3 courgettes, halved, then each half sliced lengthways into six
- 200g tenderstem broccoli, blanched for 2 minutes in boiling water, drained and refreshed
- 100g leafy spring greens, shredded (see tips)
- ½ cucumber, halved lengthways, deseeded, then cut into half-moons
- 2 little gem lettuces, cut lengthways into quarters
- 8 medium free-range eggs
- Large handful peas, defrosted if frozen, or blanched if fresh
- Fresh coriander and mint leaves
- Aleppo chilli flakes to scatter
- Juice 1 lime
- Shallot rings, fried in oil until crisp, then drained, to serve
For the yogurt
- 55g salted butter
- 3 tbsp each finely chopped
- fresh mint and coriander
- 350g full-fat greek yogurt at room temperature (see tips)
- Heat the oil in a large, shallow, heavy-based pan. When shimmering, add the onions with some salt and cook, stirring often, over a medium heat for 30-40 minutes until well caramelised. If they start to burn, lower the heat. Add the garlic, cumin and ginger, then cook for another 3-4 minutes until fragrant.
- Add the courgettes to the pan along with the broccoli and a splash of water, then increase the heat slightly. Cook, stirring frequently, for 5 minutes or until the veg begin to soften. Add the spring greens, cucumber and lettuces with a generous amount of salt, then cook for 3-4 minutes, mixing.
- Make 4 indentations in the mixture and crack 2 eggs into each one. Put the lid on, turn the heat down low and cook for 10-12 minutes until the whites of the egg are almost set. Uncover, scatter over the peas and cook for 3-4 minutes more.
- While the eggs are cooking, prepare the yogurt. Put the butter in a pan and melt it slowly. Once melted, turn up the heat and let it foam, cooking until it begins to brown and smell biscuity. Stir the herbs into the yogurt, then stir in most of the butter. Transfer to a serving dish. Drizzle the remainder of the butter all over the dish. Once the eggs are cooked, scatter with the whole herbs and chilli flakes, squeeze over the lime, then drizzle with oil and top with the crispy shallots. Serve with the yogurt on the side and crusty bread.
Swap any of the greens with similar veg. If you can find labneh, a Lebanese strained yogurt, use it instead of greek yogurt.
Fry the onions up to the end of step 1 up to 12 hours in advance. Cool, cover and chill until needed. Blanch the broccoli, refresh and drain, then chill up to 8 hours ahead. You can also have everything chopped and ready in bowls, under damp kitchen roll in the fridge, for up to 8 hours.
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