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)
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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