Green egg shakshuka.
Cook time: 10 mins | Prep time: 5 mins | Serves: 4
Ingredients.
1 eshallot, finely diced
2 tablespoons olive oil
1 garlic clove, sliced thinly
1 bunch asparagus, cut into ⅓
1 zucchini, sliced into 2cm pieces
4-6 kale leaves, finely chopped
2 tablespoons cream cheese
4 free-range eggs
salt and pepper to taste
Garnish
parsley
chilli flakes
olive oil
Method.
1. In a frying pan on medium heat add olive oil, eshallots, garlic, asparagus and zucchini. Sear for 2 minutes and place the lid on to sweat for another 2 minutes.
2. Add kale leaves and cream cheese. Stir through to combine. Make 4 holes with a spoon between the vegetables. Add an egg into each hole.
3. Place a lid on and cook on low to medium heat for 3 minutes or until the egg is cooked to your liking.
4. Add salt, extra virgin olive oil, chilli flakes, parsley and lemon wedges. Serve with crusty sourdough bread / cooked rice/ wraps.
