Weeknight
Green shakshuka — Jamie Oliver style
The lighter, greener cousin — a skillet of wilted spinach, leeks, spring onions and herbs with soft-poached eggs and feta. Jamie Oliver's way, and I love it.
Salt the greens well as they wilt — it draws out enough liquid to poach the eggs in.
Method
- 01
Heat the olive oil in a wide 28cm skillet over medium heat. Add the leeks, spring onions and a pinch of salt and cook gently for 6–7 minutes until soft.
- 02
Add the garlic, chilli, cumin and coriander and stir for 1 minute until fragrant.
- 03
Pile in the cavolo nero first, tossing to wilt, then add the spinach and herbs in two batches, letting each collapse before adding the next.
- 04
Season generously, add the lemon zest and half the juice, and stir until you have a loose, glossy green stew.
- 05
Make 4 wells in the greens and crack in the eggs. Scatter the feta between them and cover with a lid for 5–6 minutes, until the whites are set and the yolks still runny.
- 06
Finish with the remaining lemon juice, a pinch of Aleppo pepper, and serve straight from the pan with warm flatbreads.
Keep cooking
