MEAT FREE!
GREEN SHAKSHUKA
SERVES 4 PREP + COOK 30 MINS
• 2 tbsp extra-virgin olive oil
• 1 medium leek, sliced thinly
• 1 garlic clove, sliced thinly
• 1 baby fennel bulb, trimmed, sliced thinly, fronds reserved
• 150g kale, chopped coarsely
• ½ cup vegetable stock
• 8 eggs
• ½ cup drained labne
• ¼ cup pitted Sicilian green olives, halved
• 4 pita pockets, chargrilled
1 Preheat grill to high. Heat oil in a large heavy-based ovenproof frying pan over medium heat, cook leek, garlic, sliced fennel and kale, stirring occasionally, 5 mins or until vegetables soften. Stir in stock, bring to a simmer.
2 Using the back of a spoon, make 8 shallow indents in the mixture. Break 1 egg into each hollow. Place pan under hot grill 6-8 mins or until egg whites are set and yolks remain runny, or until cooked to your liking.
3 Top shakshuka with labne, olives and reserved fennel fronds. Season. Serve with chargrilled pita pockets.
TIP
You can use silver beet (Swiss chard) or extra spinach instead of the kale.
HONEY TOFU & PINEAPPLE WITH RICE NOODLE SALAD
SERVES PREP + COOK
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