Green Shakshuka
Who said eating greens has to be boring? Shakshuka is one of my favourite weekend brunches, so here’s one with a green twist! It’s super easy to make and it tastes just as jazzy as it looks with the delicious combination of spices.
SERVES 2-4
PREP TIME 5 MINUTES
COOKS TIME 20 MINUTES
DIFFICULTY EASY
Ingredients
Olive oil
1 onion, diced
3 garlic cloves, minced
2 green peppers, diced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp cayenne pepper
200g spinach
250g frozen peas
200ml single soya cream
Handful coriander, chopped
225g pack tofu (optional)
50ml plain yoghurt (optional)
Sprinkle chilli flakes
Pinch of salt and pepper
Method
1.
Drain the tofu well, slice into strips and place on a plate lined with kitchen paper, patting dry. Drain the tofu, pat dry again with more kitchen paper and set aside.
2.
In a large frying pan over a medium heat, fry the onion and garlic in a drizzle of the olive oil for about 3 minutes, until starting to soften. Add the spices and a pinch of salt and pepper, and fry for a further 3 minutes.
3.
Add the chopped green peppers to the pan, and cook for 3 minutes, before pouring in 150ml water, allowing it to bubble gently for 3 minutes. If it starts to dry out, add a splash more water to the pan.
4.
Meanwhile, pulse the spinach in a food processor, breaking it down to a smooth paste, for around 3 minutes. Boil the peas gently for 5 minutes.
5.
In another frying pan drizzled with olive oil, fry the tofu slices for 2-3 minutes each side, until golden. Remove from the heat and set aside.
6.
Add the spinach, the peas and the chopped coriander to the pan, stirring to combine with the spices. Gently pour in the cream and stir. Allow to bubble on a low heat for 5 minutes before removing from the heat.
7.
Serve topped with a drizzle of yoghurt, sprinkle of chilli flakes, the fried tofu and some warm crusty bread.
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