I was first introduced to shakshuka when my daughter treated me to a birthday brunch in a great restaurant in Leicester. On the menu was a gluten free shakshuka with spinach and chickpeas at it’s heart. This is a very British version using up the wealth of greens that are in abundance in the UK right now.
I generally serve this on it’s own (it’s super filling) but for a more hearty meal add a chunk of freshly baked bread.
3 tablespoon rapeseed oil
1 can chopped tomatoes
2 cloves garlic crushed
1/2 tsp paprika
1/2 tsp turmeric
Grind of black pepper
1 can chickpeas - drained
200g finely shredded cabbage, kale, sprout tops or spinach
2 tblsp pine nuts
1 tsp sumac – for decoration
I have a special cast iron pan for shakshuka but you can use any flat bottomed pan or frying pan.
Heat the pan over a medium heat and add the oil. Once hot add the garlic and cook for 3 – 4 mins. Add the spices and continue to cook as they release their aroma then add the chopped tomatoes. Bring to a simmer then add the chickpeas and heat through. Next throw in the greens and add a lid allowing the greens to wilt into the tomato base.
Heat the grill
Once chickpeas are heated through and the greens are wilted, add the pine nuts and crack the eggs into the simmering mixture and cook for 3 mins. Slide the pan under the grill to continue to cook the eggs. Once the eggs are cooked to your liking remove from the grill and serve.
Sprinkle the sumac over the dish and garnish with whatever fresh herbs you have to hand.
You can add any veg that you think will work – fresh tomato, red pepper, sweetcorn, mange tout, finely shredded brussel sprouts or green beans etc
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