Let’s talk about brunch baby, let’s talk about you and me, let’s talk about all the greens and all the eggs that we can eat! Sing it with me! Sorry, no I’m not a women on the edge, well maybe just a little bit on the edge. I am after all a mum to a tenager, and no that’s not a speller, I need a new word and I’m getting good at making up words these days. Because friends, there are no words already in existence for the transformation that occurs when your adorable little girl turns 10 and a half and becomes a whole different person, tween just doesn’t cut the mustard for me.
Thankfully there are still some things that restore sanity, and food is the number one sanity saver at the moment. A good weekend breakfast or brunch has the healing power to make everything better, throw some eggs in to the mix and it makes it even better, top it with crispy chorizo and then it’s magic. I honestly don’t know how I’d cope if the arguments changed from phones and bad clothes choices to food, I think that would be the end of me. Thankfully our tenager loves her food too much to let that happen.
If chorizo is the reason I could never succeed as a vegetarian, eggs are the reason I will never be a vegan. For me there is nothing as comforting as a lovely runny egg, eggs are part of my early childhood food memories, they are the breakfast I turn too when I know I’m going to have a long day, they are the one thing that cures any hangover I’ve ever had and they are the saviour of many a week night dinner time. So no, I’m sorry a vegan life will never be for me. Last year we discovered Shaksuka, I know, we were late to the shakshuka party but boy did we join in, it became a regularly requested supper, rather than breakfast in our house. If you’ve been reading for a while you’ll know that I’ve been trying to get more veg and greens into our weekly meals and this green shakshuka has become a great way to get my girl to eat her greens.
I use cavolo nero and baby spinach for this but you could switch it up to suit your own tastes, spinach is good or chard, although I find chard a bit too strong, and it definitely won’t wash with my girl. I keep the heat down by adding just half a green chilli but if you have older kids or like more heat go for a whole chilli. You could also keep it vegetarian and leave out the chorizo, if you wish. The green harissa yogurt was for me really, I need just a bit more heat and it is a very nice addition to this dish, it is optional but worth a try. This is great as a brunch served with some crusty bread or as a supper, I usually add more eggs if I’m serving it for supper, two eggs each being the perfect serving for us x
This time last year on The Last Food Blog – Leek & Potato Soup
Green Shakshuka with Chorizo & Feta
- 1 brown onion , 120g, chopped
- 1 large green bell pepper , chopped
- 150 g cavolo nero , leaves removed from stalks and roughly chopped
- 100 g baby spinach
- 4 free range eggs
- A small handful of fresh coriander , leaves removed from the stems and the stems chopped
- 1 green chilli , seeds and pith removed, and finely chopped
- 2 cloves of garlic , minced
- 1 tbs of olive oil
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Juice of half a large lemon
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 90 g chorizo , sliced
- 50 g feta
- 100 g greek yogurt
- 1 tbs green harissa
- Heat the oil in a skillet, add the onion and cook over a low heat until soft, about 10 minutes.
- Cook the chorizo in a pan until it is nice and crispy, set aside but keep warm, until you are ready to use it.
- Put the yogurt into a small serving bowl, add the green harissa and swirl through, keep it in the fridge until your ready to serve
- Add the green pepper to the skillet and cook for 5 minutes, then add the chilli, garlic and the chopped coriander stalks, cook for 2 minutes.
- Now add the spices and cook until they are fragrant, about a minute, then add the cavolo nero and lemon juice, when it wilts down then add the spinach. You may need to add the spinach in two lots, when the first lot had wilted down add the rest.
- When the spinach has wilted, make 4 wells in the skillet. Break one egg at a time into a small bowl, then pour it into one of the wells, repeat with the remaining eggs.
- Cover the skillet with a lid and cook until the eggs are to your liking, they are really best runny for this, but it's up to you. To get runny eggs cover the skillet for about 3 - 4 minutes.
- When the eggs are cooked add the chorizo and the coriander leaves to the skillet, crumble the feta over the shakshuka and serve immediately.
- Serve with some good crusty bread and a heaped tablespoon of the harissa yogurt.