How about trying this green shakshuka for brunch this Sunday? I often have a bag of spinach or some sort of leafy green vegetable to use up and I always have eggs. After a rummage through my store cupboard for a few spices, an onion and some garlic I came up with this gorgeous North African sharing dish.
3-4 stems of cavolo nero - chopped and tough stems removed
100g frozen peas
1 small onion finely chopped
2 cloves garlic crushed
1 teaspoon chilli flakes
1 teaspoon cumin
1 teaspoon rose Harissa - I like Belazu
4 eggs - I like Clarence Court
2 tablespoons chopped dill
2 tablespoons Tims Dairy Yogurt
Start by sautéing the onions and garlic in olive oil until soft. Now add the cavolo nero for approximately 5 minutes, stirring on occasion until soft. Add the cumin and the rose Harissa paste and stir. Now add the peas and spinach and wilt down. Stir in the dill, then make small Wells for the eggs. Careful tip an egg into each hole. Cover with foil or a lid and cook gently for 3-5 minutes until the egg is set but yolks are soft. Serve with a dollop of Greek Yogurt and flatbreads.