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Freshers Recipe: Green Eggs & Shak

23rd September 2024 By 0 183

Featured image: Sarah Beck

Directly translated from Maghrebi dialect to ‘all mixed up’, there’s really no wrong way to make Shakshuka. This variation is a personal bastardisation of an Austrian recipe and can be paired with honey and lemon tea to top off this comfort meal.

What you’ll need:

  • Big pan 
  • Cutting board
  • Knife
  • Wooden spoon
  • Blender (optional)

Ingredients:

We don’t do exact measurements in this kitchen, so go with your heart (and stomach).

  • 2-4 eggs 
  • Broccoli, brussels sprouts, courgette
  • Tin of coconut milk 
  • Cooking oil
  • Onion
  • Garlic
  • Ginger 
  • Spinach
  • Green chillies 
  • Cumin
  • Feta cheese
  • Salt and pepper

Recipe:

  • Finely dice onion, garlic and ginger. Add to a pan with oil and sautée until soft but not thoroughly cooked, as you don’t want them to burn later.
  • Add one tin of coconut milk, spinach and your sautéd onion, garlic and ginger to a blender. Stir and add a good shake of cumin to taste. (For a chunkier, blender-free option, you can simply add the coconut milk and spinach straight into the pan.)
  • If blended, pop this contents back in the pan along with chopped green chillies, keeping the heat on low. The aim is to simmer, not boil.
  • Chop and stir in your green veg. If you prefer softer veggies, partially boil these before adding to the pan.
  • After 5 minutes of simmering, crack your eggs into the pan. Let these poach in your lovely green sauce until the eggs are to your liking. Less time in the pan = runnier yolks.
  • To finish, sprinkle some feta cheese and cashews for optional crunch. Season with salt and pepper to taste, serve, and eat in bed with your favourite comfort show.

About the author / 

Jess Berry

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