This recipe borrows ideas from two of my favourite egg dishes: Tunisian shakshuka and Turkish çılbır. It also makes the most of seasonal winter produce.
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Serves
4
Onion
Leek
Potato
Cavolo Nero
Spinach
Ground Cumin
Parsley
Dill
Egg
Greek Yoghurt
Butter
Smoked Paprika
Chilli Flakes
Serves
4
Onion
Leek
Potato
Cavolo Nero
Spinach
Ground Cumin
Parsley
Dill
Egg
Greek Yoghurt
Butter
Smoked Paprika
Chilli Flakes
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Step 1.
Finely slice the onion and leek and dice the potato into roughly 2cm cubes.
Step 2.
Sweat in 3 tbsp of olive oil over a medium heat until the onion and leek are turning golden and the potato is softening. This will take about 7 or 8 mins.
Step 3.
Slice the cavolo nero, add it to the pan and cook for another few mins until soft.
Step 4.
Now add the spinach in 2 halves, with a pinch of salt each time, and let it wilt down.
Step 5.
Once all of the spinach is cooked, finely chop all of the herbs and add along with the cumin and a big pinch of salt.
Step 6.
Once the herbs have wilted, taste and check for seasoning. After you add the eggs it will be harder to season the mix so do it now.
Step 7.
Make four little dips in the vegetable mix and crack an egg into each one. Cover the pan with a lid and let the heat and steam cook the eggs.
Step 8.
Take the pan off the heat just before the eggs are done, they will keep cooking for another minute or so.
Step 9.
Add a few dollops of Greek yoghurt and spread it around a bit.
Step 10.
Melt the butter in a small pan. Once hot, add the paprika and chilli and swirl the butter around before pouring it over the eggs.
Step 11.
Serve with crusty bread. Enjoy!
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