food to glow

The idea of a green shakshuka is not mine – there are versions all over the internet, including this lovely one from thekitchn – but this is my version, based on what I have in the garden. This shakshuka recipe is ripe for adapting to what you grow or find fresh and best-quality in the market or store. My big deviation from what you might see elsewhere is to contain the eggs in a little nest of cooked quinoa. This not only keeps the eggs from escaping into the slippery herby greens, but also increases the satiety and nutrition. But we still had it with bread!

Oh, don’t let the list of ingredients daunt you. Read through it first, then just use what you have and what you fancy. It is more of a guide than a recipe. K x

250-300g mixed greens, such as chard, kale, spinach, mizuna, beet greens – washed

2 tbsp olive oil

1 leek, cleaned and finely chopped

4 garlic cloves, minced or grated

1/2 tbsp fennel seeds, lightly cracked

1/2  tsp dried oregano

2 fresh green chillies, or equivalent jarred (such as jalapeno), sliced – optional

1-2 young courgette/zucchini (yellow or green), sliced

2 tbsp chopped fresh mint, divided use

3 tbsp chopped fresh oregano, divided use

3 tbsp chopped fresh chives, divided use

1/4 cup of white wine (optional)

up to 1/2 cup water or very light vegetable stock (I used water) – depends on how much the vegetables release

8 tbsp cooked quinoa or other grains/pseudo-grains (I used a Merchant Gourmet pack with chickpeas, quinoa and spelt)

4 free range or free range-organic eggs

salt and pepper to taste

Goat’s cheese or feta cheese, optional to garnish and flavour

Hot sauce, if liked (I didn’t, but I usually would)

Extra herbs (with their flowers if you have them), to garnish

Heat the oven to 180C/350F.

1. First of all, de-rib the kale as necessary. My homegrown black kale is quite tender so I just do the minimum of trimming, but older supermarket kale might need a bit more. Slice all of the greens into ribbons and set aside in a bowl/colander. If you are using chard, chuck in the stems. They are delicious and easy to eat.

rainbow chard stems – use me!

2. Heat the oil in an ovenproof skillet or Dutch oven over a low-medium flame (large enough to accommodate four eggs as shown in the images). When heated add the leek, garlic, fennel seeds, dried oregano and sliced chillies, sautéing for a few minutes. Add the sliced greens, the courgette and half of the chopped herbs, mixing well. Let this cook down for a few minutes until all is soft, stirring occasionally.

3. When the vegetables have reduced in volume turn up the heat and add the wine. Let this bubble up then reduce the heat to simmer. If the vegetables appear at all dry add water or stock – just enough to keep the vegetables loose, but not at all stewy. Stir in the remaining chopped herbs.

4. Push four shallow wells in the vegetables and add the cooked quinoa equally to these indentations. Crack the eggs, and as you crack them add one to each quinoa nest. Don’t worry if a little of the white escapes. Season the shakshuka with a little salt and pepper, and place in the preheated oven. Bake for 6-8 minutes, depending on how wobbly you like your eggs.

5. Garnish with crumbled goat’s cheese and extra herbs. Serve immediately. Add good chewy wholegrain bread if you like, but you should find it filling enough with the quinoa and of course the eggs.

Note: you may keep this on the stovetop/hob rather than popping it in the oven. Cover the pan and cook on a low flame for 10-15 minutes, depending on how you like your eggs.