Is this a saintly breakfast? Not particularly. But will it give you the energy to power through the day? You bet.
There are many variations on an Israeli shakshuka. Here, the eggs are baked within a nest of garlicky greens, sharp tangy feta and olives. If you come across purple kale it makes a pretty addition.
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 55g mixed shredded greens such as kale or chard, (any thick stems removed)
• 110g baby spinach leaves
• 3 tablespoons double cream
• 1 tablespoon lemon juice
• 40g black and green pitted olives, roughly chopped
• 2 eggs
• 55g feta
• handful chopped parsley leaves
• small handful dill sprigs
• 1/2 red chilli pepper, finely sliced
• pinch sumac, (optional)
• freshly ground black pepper
1 Heat the oil in a small frying pan, add the onion and cook for 5 minutes over a low heat until softened.
2 Stir through the garlic and spices, and continue to cook for a couple of minutes. Fold through the shredded greens and season well.
3 Cover and cook for 1 minute, then uncover and continue to cook for a further 3 minutes.
4 Add the baby spinach, folding through to wilt the leaves.
5 Stir in the cream, lemon juice and olives. Make two depressions in the vegetables and crack your eggs into these.
6 Crumble over the feta and scatter with the herbs and chilli.
7 Season the eggs with the sumac and salt and pepper, then cook gently for 12 minutes, or until the egg whites have set. Serve in the pan at the table.
Recipe extracted from Posh Eggs. Photography via Louise Hagger © Quadrille