For the first few years of having had shakshukas, I had not the slightest intention in changing anything about this most perfect dish. That is, until I once found myself with some leek in the fridge and had no clue what to do with it. A spark of inspiration made me wonder if I couldn´t turn it into – why not? – “a shakshuka”. A green one, to be precise. So I threw in some baby spinach, a bit too much smoked paprika and came up with my first semi-green shakshuka (the smoked paprika made it kind of brownish instead). I tested and tried the recipe a couple of times, so that I could bring it to you this #homemadeMonday in all its green glory.
150 g baby spinach leaves
four cloves of garlic
a tsp of cumin
1/2 tsp chilli powder
1/2 tsp smoked paprika
salt and pepper
half a lemon
fresh parsley or coriander
1. Chop the onion and garlic cloves finely and fry in a large pan along with some olive oil, until golden. Next add the cumin, chilli powder, salt and pepper on top of them, mixing it all together.
2. In the meantime, slice the leek into 1cm thick pieces and add them to the pan, mixing with the onion, garlic and spices.
3. Fry for 10 minutes, adding the smoke paprika to it about half way through. If the pan gets too dry, add half a cup of water to it.
4. Add the baby spinach leaves and optionally some capers to it and mix until everything is soft – about 8/10 more minutes. Add the juice of half a lemon on top. Note: you might have to add the spinach gradually and let it absorb water before adding the next batch.
5. Crack the eggs on top of your veggies – one in the middle and the others around.
6. Cover with a lid and cook until the eggs are as hard or soft as you like them.
7. Season with some more salt and pepper if needed as well as the fresh parsley or coriander. Serve with some pita bread.