Green Shakshuka: 20-Min Recipe

Are there half a million ways to make eggs? Add one more... It's a new take on the classic Middle Eastern morning egg feast.

Ingredients

• 1 tbsp extra virgin olive oil
• 4 spring onions, sliced
• 150 gm frozen peas, defrosted

Ingredients, continued

• 150 gm frozen edamame beans, defrosted
• 1 tbsp ground jeera or cumin
• 1 green chilly, deseeded, finely chopped

Ingredients, continued

• 50 gm walnuts, roughly chopped
• 400 gm can beans, red or black
• Handful fresh green dhania or coriander leaves or cilantro, chopped
• 4 eggs

Method

• Preheat an oven to 200°C.
• Heat the oil in a large ovenproof frying pan over medium heat.
  Fry the spring onions, peas, edamame beans for 3 minutes.

Method, continued

• Add the cumin, chilly, walnuts, red/black beans with its the juice from the can.
  Cook for a further 3 minutes.
  Stir in half the chopped coriander.

Method, continued

• Make 4 hollows in the vegetables and crack an egg into each depression.
• Place the pan in the oven for 7-8 minutes or until the egg white has just set.
  Serve sprinkled with the remaining coriander and the extra chopped walnuts.

Tips
Before putting in the oven sprinkle generous amounts of feta or mozzarella.
Serving ideas: With a drizzle of chilly sauce and crusty bread.

More tips
When in season, replace the 50 gm peas and 50 gm beans with 100 gm asparagus tips, cut into 3-cm pieces.
Consider adding some chopped tomato for a juicier shakshuka. And small pieces ham.
Recipe courtesy California Walnuts.