extra virgin olive oil
1 small brown onion, diced
2 cloves garlic, minced
2 medium chillies, finely diced (or 1 tsp chilli flakes)
1 teaspoon sweet paprika (smoked is great too)
1 tsp ground cumin
2 x 400g cans diced tomatoes
1 bunch greens of your choice – use anything: a half dozen silverbeet leaves, a handful of kale, a bunch of spinach
feta to serve
fresh coriander to serve
Bulked up with plenty of green winter veggies, this is the kind of weekend eating we heartily recommend. The let’s stay in, the-weather-is-wild-out-there kind of eating. It’s frugal, sustaining and delicious. Broad bean tops optional!
Adapted from a recipe originally shared with us by the ladies from Martha Goes Green.
Winter greens shakshuka
Heat a good glug of olive oil in a medium to large pan. Add onion, garlic and spices and cook, stirring, for a few minutes or until fragrant.
Add the chopped tomatoes, and an inch of water to rinse out the tin/jar. Bring to a boil, then lower the heat and simmer for 5 minutes.
Add roughly chopped greens of your choice, and if you’re using a few different things then add thicker stems first, then robust leaves like kale, then silverbeet or spinach type leaves. Simmer for a further 3-5 minutes or until they’ve wilted. Season sauce with salt and pepper to taste.
Make little wells in the sauce and crack eggs into them. (This amount will be plenty for 6 eggs, so freeze some sauce or make double depending on who is hungry!). Cover and cook for a further 5-6 minutes on a low-medium heat, until the whites are set and the yolks remain soft and runny.
Remove from heat, and season again with salt and pepper. Top with crumbled feta and fresh coriander. Hot sauce on the side.