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Green shakshuka
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Total Time:
18 minutes
Ingredients:
  • ½ a bunch of asparagus (175g)
  • ½ a head of broccoli (175g)
  • olive oil
  • 1 potato (175g)
  • 1 clove of garlic
  • 2 teaspoons harissa
  • 4 eggs
  • 2 tablespoons cottage cheese
  • 2 sprigs of fresh mint
  • optional: extra virgin olive oil
Instructions:
  • Boil the kettle. Place a 28cm frying pan over medium-high heat. Remove woody ends from asparagus and finely slice stalks, keeping tips whole. Chop broccoli stalk and break florets into small pieces. Cook all stalks in pan with olive oil, stirring. Peel and cut potato into matchsticks, add to pan. Peel and slice garlic, add to pan. Fry for 5 minutes, then add 1 teaspoon harissa and 300ml boiling water. Simmer until reduced to ½cm. Season and add broccoli florets, cook covered for 3 minutes. Add asparagus tips, make gaps and crack in eggs. Cook covered over medium heat for 3 minutes. Top with cottage cheese, harissa, mint leaves, pepper, and olive oil. Serve with wholemeal toast for dunking.

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