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Greens & Beans Shaksuka

Plate with a sunny-side-up egg on greens, garnished with herbs, sliced avocado, and fork on a light-colored tabletop.
Greens & Beans Shaksuka

End of August, that wonderful time of of the year - bottling & preserving the magic of the Summer sun. Even in our patch of North London, neighbours swap jars of chutneys & jams, bags of pears, even greengages, people with allotments suddenly turn up with odd shaped courgettes, blackberries are still up collection & apples seem to be everywhere. I love it! It's also leafy green time - spinach & chard - and peas & beans a plenty - perfect for this incredibly versatile one pan wonder, Green Shaksuka


Greens are the body's best source of magnesium, essential for so many areas of our health, whilst eggs 'complete' the protein, but also provide essential nerve supporting B vitamins & healthy brain fats. Feel free to spice up or down as you wish, sprinkle with seeds & team with a delicious crunchy salad or some avocado slices.


Serves 4

Ingredients:


1 medium onion, or 2 leeks, sliced

1 heaped tsp cumin seeds

1/2 tsp chilli flakes

3 gloves of garlic, smashed

1 medium courgette, diced

1 - 2 cups of peas or broad beans, fresh or frozen

Fresh spinach, chard or kale - at least 70g or 2 large handfuls per person, washed & shredded

1 can of chickpeas, cannellini, butter or black beans (optional)

a splash or vegetable stock or water

eggs - 1 or 2 per person

Extra virgin olive oil

Greek Yoghurt, harissa paste, fresh coriander, lime wedges to serve, as you wish


Method:

  1. Prep the veg and warm a good splash of olive oil in a wide based pan for which you have a lid

  2. Add the onion or leeks and stir fry gently for 3 minutes

  3. Add the cumin seeds, garlic, a pinch of salt & the chilli flakes, continue to gently fry

  4. Add the courgettes & coat with the spices, allow to start to crisp at the edges

  5. Add the peas or broad beans, with a splash or boiling water if using frozen

  6. Then add the shredded greens and turn the heat up a little

  7. Add the chickpeas or beans of you're going for a heartier dish, stir & bring back to heat

  8. Make 4 wells in the mixture, then crack one egg into each

  9. Turn down the heat, put the lid on the pan & leave until the tops of the eggs go opaque

  10. Garnish with ripped fresh herbs, dollops of yoghurt and/or harissa paste

  11. Serve hot with lime wedges, a little cracked salt & pepper





 
 
 
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