GREEN SHAKSHUKA
A twist on a traditional Middle Eastern dish, this green shakshuka makes the most of those all-important greens. Incredibly simple to make, shakshuka offers a quick way to get a very nutritious meal on the table super speedily at any time of day. This is great for a weekend breakfast.
Serves 2
Ingredients
• 1 tbsp olive oil
• 4 spring onions, trimmed and finely sliced
• 2 garlic cloves, crushed
• 1 bunch (25g) of coriander stalks, finely chopped
• Pinch of sea salt
• 4 tbsp frozen pea and bean mix
• 2 baby courgettes, trimmed and sliced into ribbons
• 2 tenderstem broccoli stems, trimmed and sliced lengthways
• 3 tbsp walnut pesto
• 80ml vegetable stock
• 2-4 large organic free-range eggs
To serve
• 2 large handfuls of rocket• 1 bunch (25g) coriander
