The mess-free, one pan flavour bomb!

In today’s recipe video, we go on a little adventure, test driving the Infiniti QX80 to find a quiet spot to create our awesome Green Shakshuka!

The key to this recipe is it’s quick and all in one pan. It’s mess free and delicious!

The difference to our tomato based Shakshuka recipe is this time we’re using lots of seasonal green veggies, layering flavours and middle eastern spices. Our Green Shakshuka is a great sharing dish.

*Just a note to say we were not paid to feature Infiniti in this video. We were invited to a 4×4 driving day to test drive the vehicle. The inclusion into this video was our choice. 

 

Print
Green shakshuka
Ingredients
  • 1 red onion, sliced fine
  • 1 clove of garlic, minced
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • extra virgin olive oil, Cobram Estate
  • 100 g Kale, cleaned and sliced
  • 1 lemon, juice and rind
  • 100 g baby spinach
  • 50 g frozen peas
  • 1 bunch broccolini
  • 4 large free-range eggs
  • ½ a bunch of mint
  • ½ a bunch of dill
  • 40 g greek yogurt
  • 1 avocado
  • 1 red chili
Instructions

  1. Add a good lug of oil to the frying pan and fry the red onion and garlic over a medium-low heat until softened and golden. Add the cumin and coriander powder, then stir and cook for another minute.

  2. Add broccoli and kale to the pan and cook for 3 minutes until wilted and tender, then add lemon juice, rind and cook.

  3. Add the spinach and peas, season with salt and black pepper, then stir and cook for a further 2 to 3 minutes, or until the spinach has wilted.
  4. Crack the eggs into the pan and leave to cook for 2 to 3 minutes, then pop a lid on to steam the tops. Season the yolks with salt and pepper.

  5. Pick and roughly chop the mint leaves and dill, then sprinkle over the eggs. Add a dollop of greek yogurt, sliced avocado and sliced chili. Serve straight away.

Recipe Notes

Equipment:

  • 25cm pan with lid
  • Chopping board
  • Camp suitcase stove
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