
Green shakshuka with feta croûtons and tahini yoghurt
Packed with nutritious ingredients this green shakshuka is not only delicious but also visually stunning.
Ingredients
- 1 slice wholegrain bread (40g), cut into 1cm cubes
- 2 teaspoons sunflower seeds
- ½ teaspoon linseeds (flaxseeds)
- 1 tablespoon extra virgin olive oil
- 30g firm feta, crumbled
- 1 medium onion, chopped finely
- 1 clove garlic, crushed
- 400g broccoli, chopped finely
- 1 cup (250ml) salt-reduced chicken stock
- 60g baby spinach leaves, chopped coarsely
- 4 large eggs
Tahini yoghurt
- ¼ cup (70g) YoPRO natural yoghurt
- 2 teaspoons unhulled tahini
- 2 teaspoons lemon juice
Method
- Preheat oven to 180°C. Line an oven tray with baking paper.
- Place bread cubes, seeds and 2 teaspoons of the oil in a small bowl; toss well to coat. Spread mixture evenly onto lined tray. Bake for 8-10 minutes or until lightly browned; cool on tray.
- Toss through feta.
- Heat remaining oil in a medium saucepan over medium heat; cook onion, stirring, for 3 minutes or until softened. Add garlic; cook, stirring, for 30 seconds.
- Add the broccoli and stock; bring to the boil. Reduce heat; simmer for 5 minutes or until softened slightly.
- Place half the broccoli mixture and two-thirds of the spinach in a blender or food processor; blend until smooth. Return to saucepan. Add remaining spinach; stir until just wilted.
- Transfer green vegetable mixture to a medium frying pan; bring to a simmer over medium heat. Reduce heat to low. Using the back of a spoon, make four shallow indents in the mixture; break an egg into each hollow. Cover with lid; cook for 8 minutes or until whites are just set and yolks are still a little soft, or until cooked to your liking.
- Meanwhile, make tahini yoghurt: Combine ingredients in a small bowl; season with freshly ground black pepper.
- Serve shakshuka topped with feta croûtons and tahini yoghurt. Season with pepper.