Green Shakshuka

KIC's green take on the classic shakshuka. This brekkie is guaranteed to warm your belly on a chilly morning!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large frypan, toast cumin and coriander seeds for 2-3 minutes or medium heat, or until fragment. Transfer to a portal and pestle and crush seeds until fine.

Step 2

Bring a medium saucepan of water to boil, chop zucchini and add to the saucepan, cook for 5-8 minutes or until soft. Remove from the heat and add 150g of baby spinach to the saucepan, allowing the spinach to wilt. Drain the spinach and zucchini, then transfer to a food processor along with the crushed coriander and cumin seeds, pesto, 1⁄2 tsp salt, 3 tablespoons of olive oil and 2 tbsp water. Blend until smooth and creamy.

Step 3

Meanwhile, finely dice the onion and garlic, and slice the leek. Heat 1 tbsp of olive oil in a large frypan over medium heat. Add the onions, garlic and leek and cook for 8-10 minutes, or until soft and translucent. Remove and discard the stalks from the kale and slice the leaves. Add to the pan along with the peas and the remaining 50g of baby spinach. Cook, tossing often, until all leaves are wilted. This should take approximately 2-3 minutes. Add the zucchini puree and season with salt and pepper, then stir and cook for a further 5 minutes.

Step 4

Use the back of a spoon to create 6 small wells for the eggs, then crack an egg into each and leave to cook for 2-3 minutes with the lid on.

Step 5

Once the eggs are cooked, sprinkle chilli flakes, coriander and dill. Serve with toast and enjoy!