Green Shakshuka

Serves 4

Prep time: 10 mins

Cooking time: 35 mins

This Middle Eastern-inspired wonder is stunning in its simplicity. A twist on the traditional tomato dish, our take is full of green goodness and perfect for brunch, lunch or even dinner!

Tips & Tricks

Ramp up the flavour by adding some dried spices such as fennel, cumin, coriander seeds or green chilli to the onion mix.
Our Green Shakshuka is perfect served with a side of crusty bread to mop up the delicious green sauce!

Ingredients

1 bunch Pams Silverbeet, stalks removed & roughly chopped
1 bunch Pams Asparagus, quartered
1 bag Pams Baby Kale
1 Pams Brown Onion, sliced
3 cloves Pams Garlic, sliced
4 – 6 Pams Eggs

Method

Place a large pot of salted water on to boil. Add the silverbeet, asparagus and baby kale and blanch for 30 seconds. Drain all but about ¼ cup of the water. Set aside.
Add a splash of oil to a large oven-safe fry pan over medium heat and sauté the onions & garlic until soft & fragrant. Add the blanched greens and reserved water and season with salt & pepper. Continue cooking for a few minutes. Remove the asparagus and set aside.
Use a stick blender or bullet blender to blitz the greens into a green sauce.
Pour the sauce back into the same pan, and scatter over the asparagus. Use a spoon to create little nests in the gaps for the eggs to be cracked in to. Drop your eggs into the holes then bake in the oven at 200°C for 15 - 20 minutes, or until the eggs are cooked through.
Serve immediately.