Green shakshuka
A tasty, healthy twist on shakshuka that's quick and delicious.
Servings: 1
Calories: 650kcal
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Ingredients
- 1 tablespoon olive oil
- ½ cup leek approx ⅓ - ½ of a leek, diced
- ½ green pepper small, cut in long slices
- 3 ½ oz eggplant 100g, diced
- 3 oz kale 85g, weight without stems, roughly chopped
- 2 tablespoon cilantro/coriander roughly chopped
- 2 ½ tablespoon parsley roughly chopped, divided
- ¼ cup cream 4tbsp/60ml, suggest heavy/double
- 1 egg
- 2 oz feta cheese 55g, cut into small cubes or broken up
Instructions
- Warm the oil in a small skillet/frying pan and add the diced leek. Cook for a minute then add the peppers and eggplant. Cook, stirring now and then, until the vegetables are all fairly soft - around 5mins - but not brown.
- Add the kale to the pan and stir it in so that it wilts. Add the cilantro, 2tbsp parsley and cream, stir it all so it is well mixed and heat a minute so the cream starts to simmer.
- Create a slight well in the middle and crack your egg into the well. Scatter the feta over the top and cover the pan with a lid. Leave a couple minutes until the egg white cooks but only just as the egg will continue to cook after you takes it off the heat.
- Serve with the remaining parsley over the top (or a little more, as you prefer), suggested with bread on the side.
Nutrition
Calories: 650kcal | Carbohydrates: 27g | Protein: 20g | Fat: 53g | Saturated Fat: 25g | Cholesterol: 295mg | Sodium: 768mg | Potassium: 987mg | Fiber: 5g | Sugar: 9g | Vitamin A: 11665IU | Vitamin C: 170mg | Calcium: 510mg | Iron: 4.3mg
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