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 

1. Heat oil in a pan and sauté onion and leek until softened.
2. Add seeds and spices then sauté until fragrant, about 2 minutes.
3. Stir in spinach, peas and coconut milk and simmer for 3-5 minutes to infuse and reduce.
4. Create indents in the mixture and gently break eggs into the “nests”.
5. Cover and simmer for 6-8 minutes for medium-done eggs.
6. Sprinkle with fresh herbs and sesame seeds, then serve with a dollop of yoghurt.

Recipe and photographs: Fresh Living Magazine 

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