Breakfast in Bed Threads: Green Shakshuka with Poached Eggs, Chilli Butter and Spiced Yoghurt

Every Sunday this winter, we’ll be sharing a delectable breakfast recipe that will give you (yet another) reason to stay indoors this season. Add these dishes to your repertoire and enjoy as they make their way from occasional treats to regulars on your high rotation. Today's recipe? A Middle Eastern favourite, with a twist: the Green shakshuka of your dreams. 

When it comes to wintery breakfasts overflowing with flavour, it's hard to go past a generous serving of shakshuka. This rich, warming option is the undisputed MVP of savoury feeds; it will keep you full until lunchtime (and possibly, long after that). Usually served with a red base (think roasted tomatoes in a Neapolitan-esque sauce) this fresh take on the brunch classic is served with a spicy green base, balanced out with Greek yoghurt and topped with poached eggs. Try it for yourself, and let us know how you go, would you?

Preparation time: 15 mins

Cooking time: 15 mins

Serves: 2

Ingredients for the green base:

  • 2 tablespoons olive oil
  • 1 medium-sized yellow onion chopped
  • 2 cloves garlic minced
  • 1/2 -1 jalapeno with seeds for extra spiciness (otherwise, removed), chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 leek chopped
  • 100 grams or 4 cups baby spinach
  • 2 sprigs oregano chopped
  • 4 eggs
  • 2 tablespoons chopped parsley to garnish
  • Salt and freshly ground black pepper

Method for the green base:

  1. Heat olive oil in a large skillet or cast iron pan over medium heat. Sautéeing chopped onion, garlic until soft, for about 3 minutes.
  2. Add ground cumin and smoked paprika and cook for 1 more minute, stirring frequently.
  3. Add chopped leek, baby spinach, and oregano. Sautée until the liquid evaporates, stirring occasionally, for about 8 minutes.

Ingredients for the chilli butter:

  • ½ stick of butter
  • 2 heaped tablespoons of dried chillies

Method for the chilli butter:

  1. Bring butter to boil, then reduce to a simmer.
  2. Add the dried chillis, let simmer for 2-3 minutes on low.
  3. Serve!

Ingredients for the Greek yoghurt:

  • 4 heaped table spoons of Greek yoghurt
  • 1 tea spoon lemon juice
  • ¼ tea spoon minced garlic
  • ¼ tea spoon of sumac
  • Pinch of salt

Method for the Greek yoghurt:

Combine all ingredients into a bowl, mix well together, serve.

Method for perfect poached eggs:

  1. Crack the egg into a bowl, then transfer it the pan. If there's any runny white surrounding the thicker white, dispose of it. Repeat for all four of your eggs.
  2. Add a tiny drop of vinegar — this can be added into the pan, after the fact, if that's easier for you.
  3. Then, heat up your pan (which should be filled with at least 5cm of water) to a simmer. Now, it's important that you don't add salt as this has the potential to break up the egg white.
  4. Stir the water to create what they call a "gentle whirlpool". This will encourage the egg's white to wrap around the yolk, and thus, poach it.
  5. Gently (and slowly!) move the egg into the centre of the water. The heat should be low enough that the egg doesn't dissipate.
  6. Cook until the white has set, which tends to take 3 or 4 minutes; but you will have to monitor closely.
  7. Remove the egg! You can cut off any 'stringy' bits now, although these will disappear into the shakshuka's base.

And now, for the finishes:

  1. Sautée your greens.
  2. Add poached eggs.
  3. Smother with chilli butter.
  4. Add a dollop of spiced yoghurt.
  5. Enjoy!
Prefer something sweet? Last week's recipe was Maple French Toast Pudding, and is available for your enjoyment here.
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