Tonia Buxton’s Green Shakhuka Eggs Recipe
Another Fantastic Recipe from Tonia Buxton’s new book The Secret of Spice. Here’s how to make her Shakhuka eggs. Perfect for breakfast or brunch.
Use whatever veg you have in your cupboards to make these super-tasty, pimped-up breakfast eggs.
Green Shakhuka Eggs Recipe
SERVES 4
240g baby spinach
1 bunch of spring onions, sliced
2 green peppers, deseeded and sliced
3 garlic cloves, crushed
1 tbsp organic rapeseed oil or organic hemp oil
½ green chilli, deseeded and diced
½ tsp ground cumin
½ tsp smoked paprika
½ tsp ground coriander
salt and freshly ground black pepper
4 medium eggs
50g frozen peas, defrosted
100g feta, crumbled
2 tbsp fresh dill
toasted sourdough, to serve
METHOD
Wilt the spinach in a large shallow pan over a medium heat with a splash of water. Remove from the pan and squeeze out all the liquid. Set aside. In the same pan, gently sweat the spring onions, peppers and garlic in the oil for a few minutes. Stir through the chilli, cumin, smoked paprika and coriander, and then add the spinach. Season with salt and pepper and mix well.
Make 4 wells in the spinach mixture and crack the eggs into them.
Scatter the peas in evenly, cover with a lid and cook for 8–10 minutes, until the egg whites are set.
Sprinkle over the feta and dill, and serve with sourdough toast.
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