Baked eggs (or shakshuka) is a favourite dish of mine. Although my ‘baked eggs’ are quite different to the way they’re traditionally made, I find this version is slightly faster to make which serves me well when I’ve come home from a long day! This is one of my favourite mid-week or Sunday night dinners. It’s also a delicious lazy Sunday morning breaky. Ok it’s just delicious all the time.
You can use whatever veggies are in the fridge for the base of the dish – I usually happen to have leek and kale in the fridge so those veggies usually make up my base! Serve with a dollop of natural yoghurt or hummous, a sprinkle of freshly chopped parsley and a squeeze of fresh lemon.
- 2 eggs
- 1/2 leek, sliced
- 1-2 cloves garlic, crushed
- 3-4 stalks kale, leaves chopped, stalks removed
- 1/2 – 1 zucchini, diced
- A few button mushrooms, chopped
- 1/2 tsp each of turmeric, cumin and coriander
- Pinch of chilli
- 1 tsp coconut oil
- Himalayan salt and pepper
- Parmesan to serve
- Saute the garlic and leeks in the coconut oil and a little Himalayan salt on a medium heat until browned. Mix in the spices. Add the kale, zucchini and mushrooms and cook for another 5-8 mins.
- Create space in the bottom of the pan and crack in two eggs. Cover the pan with a lid to trap some steam and let the eggs cook for 3-4 minutes or until cooked to your liking.
- Remove from pan, serve on plates and garnish with grated Parmesan and freshly grated black pepper.