We’ve loaded this North African dish of poached eggs in a spicy tomato sauce with iron-boosting leafy greens and simmered it in a creamy coconut sauce.
Green coconut shakshuka
Serves 3-4
Ingredients
Glug olive oil
1 onion, sliced
1 packet (4) large leeks, sliced
1 tsp mustard seeds (black or yellow)
1 tsp cumin seeds
½ tsp ground coriander
½ tsp ground cumin
300g baby spinach (or Swiss chard)
1 cup frozen peas
2 cans (400g each) coconut milk
4-6 eggs
10g each dill and coriander, chopped
Sesame seeds and yoghurt, for serving (optional)
Method
- Heat oil in a pan and sauté onion and leek until softened.
- Add seeds and spices then sauté until fragrant, about 2 minutes.
- Stir in spinach, peas and coconut milk and simmer for 3-5 minutes to infuse and reduce.
- Create indents in the mixture and gently break eggs into the “nests”.
- Cover and simmer for 6-8 minutes for medium-done eggs.
- Sprinkle with fresh herbs and sesame seeds, then serve with a dollop of yoghurt.
Recipe and photographs: Fresh Living Magazine
