Green shakshuka with courgette, kale and herbs
Eggs baked in a bright green sauce of courgette, kale and fresh herbs. A fresh twist on the red classic.
- Time30 min
- LevelEasy
- Costabout £1.02 a head
Ingredients
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Method
- 1
Heat the oil in a large deep frying pan with a lid. Cook the onion for 5 minutes, then add the garlic, courgette and spices. Cook for 5 minutes more.
10 min - 2
Add the kale and water. Cover and cook for 5 minutes until the kale is soft and bright green.
5 min - 3
Stir in half the herbs and the lemon juice. Mash a little with a spoon to make a thick sauce.
- 4
Make six wells in the sauce. Crack an egg into each.
- 5
Cover and cook on a low heat for 6 to 8 minutes until the whites are set and the yolks still soft.
7 min - 6
Top with the remaining herbs and serve straight from the pan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.