This shakshuka is a little different from the traditional North African version using tomatoes, as we’ve boosted the seasonal greens and added lentils for a protein punch.
asparagus, woody ends snapped off, cut into rough 3cm pieces
75g
baby spinach
100g
fresh or frozen broad beans, podded
250g
pouch cooked put lentils, we used Merchant Gourmet
Juice 1/2 lemon
4
medium eggs
For the tahini yogurt, optional
125g
Greek-style yogurt
1
-2tbsp tahini, to taste
Directions
Step 1Heat the oil in a large shallow casserole dish or frying pan (that has
a lid) over medium heat. Add the leeks
and cook for 5min, until softened. Pick
the leaves from the coriander and set
aside for later; finely chop the stalks.
Add the coriander stalks, garlic and
cumin seeds to the dish/pan and cook
for 2min, until fragrant.
Step 2Add the asparagus and cook for
3-5min, until just tender. Stir in the
spinach, broad beans, lentils, lemon juice and some seasoning and cook,
stirring, until the spinach has wilted.
Step 3Reduce heat to low, make 4 wells in
the mixture and crack an egg into each
well. Cover and cook for 5-8min, or until
the egg whites are set but the yolks are
still runny.
Step 4Meanwhile, in a small bowl, mix the
tahini yogurt ingredients, if making,
with some seasoning. Scatter the
reserved coriander leaves over the
shakshuka and serve with the tahini
yogurt, if made.
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