There’s nothing I like more than a recipe that only uses one pot. It feels like a winner before it’s even served. Less washing up, less tidying and less clutter by the stove and sink. One pot meals have my vote every time.
This kale shakshuka is one such recipe. Apart from having a very pleasing name (how can one say ‘shakshuka’ without smiling?), this is an easy and speedy dish jam jacked with vegetables and eggs, making it a great source of protein, vitamins and minerals. Filling, hearty and oh so tasty, it’s the perfect brunch dish to keep you full up until dinner time, though is happily served at any time of the day. This is healthy fast food without compromising on taste.
I made this recipe for British Lion Eggs, who have a fantastic website full of delicious egg recipes. You can see them here: www.eggrecipes.co.uk, they also have lots of recipes on Instagram (@egg_recipes and Pinterest (https://www.pinterest.com/eggrecipes/ ) using the hashtag #onepoteggs
Kale Shakshuka
Serves 2
Ingredients
- 3 tbsp olive oil
- 1 large onion, peeled and finely chopped
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 200g kale, wooden stalks removed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- 3 tbsp lemon juice
- 5 garlic cloves, peeled and crushed
- 1 green pepper, deseeded and sliced
- 2 courgettes, grated
- 2 green chillies, finely chopped
- 400g tin chopped tomatoes
- 2 tbsp tomato paste
- 4 large British Lion eggs
- 50g fresh coriander, roughly chopped
- 50g feta cheese, crumbled
- Red chilli flakes to serve
Yield: 2
- 3 tbsp olive oil
- 1 large onion, peeled and finely chopped
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 200g kale, wooden stalks removed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- 3 tbsp lemon juice
- 5 garlic cloves, peeled and crushed
- 1 green pepper, deseeded and sliced
- 2 courgettes, grated
- 2 green chillies, finely chopped
- 400g tin chopped tomatoes
- 2 tbsp tomato paste
- 4 large British Lion eggs
- 50g fresh coriander, roughly chopped
- 50g feta cheese, crumbled
- Red chill flakes, to serve
Heat 2 tbsp of the oil in a large frying pan or hob safe casserole dish (with a fitted lid, though this is for later) over a medium heat. Add the onions, salt and pepper and fry for 3 minutes until they begin to soften. Add the kale, paprika, cumin, ground coriander and lemon juice and fry for 3 minutes until the kale has wilted and softened. Add the garlic, stir into the kale, fry for 1 more minute, then remove from the frying pan and pulse in a food processor with the blade attachment fitted. Set aside. Heat 1 tbsp olive oil in the pan over a medium heat, add the peppers and courgettes and fry for 3 minutes. Add the chillies, chopped tomatoes, tomato paste and kale mixture. Stir well. Make 4 small wells in the green shakshuka mixture. Crack an egg into each well, turn down the heat and cover with the fitted lid. After 10 minutes they should be just set. Remove from the heat and serve scattered with lots of fresh coriander, crumbled feta and chilli flakes.
Supported by British Lion Eggs.
Photography by Scott Choucino.
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Holly Bell 