Broccoli and pea shakshuka

How to Cook Recipes Broccoli and pea shakshuka using 11 ingredients and 8 steps

Broccoli and pea shakshuka - Meddle Eastern inspired one pan Green shakshuka with kale, broccoli, sweet peas, spinach and dill with free range eggs, perfect supper. North African shakshuka, eggs baked on a vegetable stew, is popular throughout the Middle East and has become a brunch staple in New York. Here's an earthy green version made with broccoli rabe, potatoes and peppers. Tomato sauce alongside would not be a mistake, nor would slices of garlic. Tired of boring broccoli in your meal prep?

Greek yogurt and flatbreads, to serve.

This curried shakshuka, a healthy one-pan dish with poached eggs in a flavorful tomato sauce, comes together quickly and can be served any time of the day!

You can have Broccoli and pea shakshuka using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients make Broccoli and pea shakshuka

1. Prepare 1 onion - finely chopped.
2. Prepare 2 cloves garlic - finely chopped.
3. It's 1 chilli - finely chopped.
4. You need 1 tsp smoked paprika.
5. Prepare 2 x tins chopped tomatoes.
6. It's 1 tbsp red wine vinegar.
7. Prepare 1 tsp sugar.
8. Prepare 6-8 coriander stalks and leaves.
9. Prepare 6 x eggs.
10. You need 2 handfuls peas.
11. You need Half a head of broccoli.

Broccoli and pea shakshuka instructions

1. In a frying pan, fry off the onion until softened. Then add the chilli, garlic and seasoning and fry for another minute or so. Then add the paprika and the coriander stalks, chopped (reserve the leaves for later) and fry for another minute..
2. Add the chopped tomatoes to the pan with a dash of water to rinse out the cans and simmer for 5 minutes. Then add the vinegar and sugars..
3. Meanwhile, chop the broccoli into florets and place in a pot of cold water. Season with salt and bring to the boil. Once the water is boiling, simmer for a minute and remove from the heat and drain. Do not cook through completely. Then chop the broccoli into smaller, thinner pieces..
4. Add the broccoli and peas to the tomato mix. Then add the eggs, evenly spaced around the pan. I try and make a well in the mixture and crack an egg into to. Simmer for about 10 minutes, until you start to see the eggs whiten but the yolks are still soft. Meanwhile turn on the grill..
5. Place the pan until the grill for a final few minutes to lightly brown the tops. (Sometimes I add a grating of Parmesan cheese or cheddar cheese at this point and melt it over the top). Remove from the grill and cut into slices. Garnish with coriander leaves and serve with crusty bread and salad..
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Broccoli and pea shakshuka - Its popularity spread throughout the Middle East, especially in Israel, where it was embraced as a hearty, inexpensive, and simple dish. I made this Shakshuka minus the turmeric and I to say it was truly the best Shakshuka that I have tasted. Oven-toasted pita chips dusted with savory za'atar make the perfect, crunchy side for scooping up the shakshuka. Cooking method: Break broccoli into florets and thinly slice stems. Spray non-stir frypan with oil and stir-fry garlic and pine nuts. You can also purée sweet potatoes, broccoli, peas, beans and so on. Zucchini, peas, and mushrooms are thrown into the pot with spaghetti and water so everything cooks at the same time. Thank you and good luck