Green Shakshuka

Hi everyone,

Shakshuka is one of my favorite lazy-weekend breakfasts.

A typical comfort food, hearty and full of flavor. Traditionally it is made with chickpeas and tomato sauce, but for me cooking is making variations and reinventing dishes, so why not make it green?

Ingredients:

• 2 tablespoons olive oil
• 1 large leek
• 1 green pepper
• 10-15 pcs Brussels sprouts
• 1 mid-sized zucchini
• 2 spring onions
• 2 cloves garlic
• a 3 cm piece fresh ginger
• ½ teaspoon cayenne
• 100 g peas
• 100 g pod peas
• 1-2 handful baby spinach
• 1-2 tablespoon dill
• 5 eggs
• salt and pepper to taste
• 200 g sour cream or Greek yogurt 

Utensils:

• chopping board
• knife
• colander
• salad spinner
• saucepan
• skillet with a lid (I used a 28 cm diameter skillet)

Start by cleaning the leek. If you happen to have a leek with the hardy dark green part still on, cut it off, then slice it lengthwise starting from the middle. Wash thoroughly holding the leek with the top pointing downwards so that you do not wash any eventual dirt further down. Cut it all the way, then chop each half into thin slices.

As for Brussel sprouts, remove sprout tips with a knife, also, remove any leaves that have black spots or otherwise do not look appealing. Rinse them under running water. Cut them in half.

Remove the skin from the garlic cloves and ginger. Finely chop them.

Cut zucchini lengthwise into four, then slice into 1 cm pieces.

Finely slice spring onions and green pepper.

Wash spinach thoroughly, use a salad spinner to dry it, then remove thicker stems.

Since Brussels sprouts cook considerably longer than the rest of the ingredients, they need to be precooked. Place them in a saucepan filled with water, bring it to boil and simmer for 4-5 minutes. Drain them in a colander.

Pour olive oil into the skillet. Add leek, season with salt and pepper and cook at medium heat for about 4-6 minutes until it starts to soften.

Mix occasionally. Add garlic and ginger.

Add in zucchini and Brussel sprouts, cover with a lid and cook until everything is starting to get soft but definitely not mushy (4-5 minutes).

Add spring onions, sliced pepper, peas and pea pods into the skillet, cook for 2-3 more minutes. Season with cayenne.

Reduce the heat to low, make wells among the veggies with a wooden spoon and crack one egg into each well.

Add the spinach on top, cover the skillet and cook on medium heat for about 5 minutes. Cooking time depends on how you like the eggs (whether the yolk is still runny), make sure to keep an eye on it.

That is it. Sprinkle with dill and serve with a bit of sour cream on the side if you wish.