Green Shakshuka

Interactive experience

Products and recipes

As seen on Season 2, Episode 9 of 10 Minute Kitchen on Network Ten

Ingredients

• 2 tbsp olive oil
• 1 brown onion, diced
• 3 garlic cloves, minced
• 150g brussels sprouts, finely sliced
• 1 zucchini, grated
• 1 tsp ground cumin
• Salt and pepper to taste
• 60g packed baby spinach
• 4 large eggs
• 1 tbsp butter
• Fresh coriander, chopped
• 1 large avocado, sliced
• 1 long red chilli, sliced
• 1 loaf sourdough

Method

1. Heat olive oil in a saute pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook for an additional minute.
2. Add the sliced brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
3. Add the baby spinach and stir until it just starts to wilt, then turn the heat to low.
4. Flatten the mixture with a spatula and create 4 small wells, then crack the eggs into each well.
5. Place into the oven at 200 degrees and cook until the eggs are done to your liking.
6. Grill slices of sourdough in butter
7. Sprinkle the fresh coriander on top and garnish with sliced avocado and chillies.
8. And serve with Sourdough bread