Crispy potato green shakshuka

 

15 Min Prep    /    20 Min Cook    /    4 Serving

Ingredients : 

500g microwave baby potatoes, halved

60ml (1⁄4 cup) olive oil, plus extra, to drizzle

1 head (about 350g) broccoli, cut into small florets

1 large (about 225g) zucchini, shredded

3 garlic cloves, crushed

2 tsp ground cumin

1 tsp ground paprika, plus extra, to serve

150g packet kale and spinach mix

3 green shallots, thinly sliced, plus extra, thinly sliced, to serve

2 tbsp fresh lemon juice

4 eggs

Greek-style yoghurt, to serve

Method Steps : 

Place the potato on a large microwave-safe plate. Cover completely with damp paper towel. Microwave on High for 6 minutes or until tender. Heat 2 tbsp oil in a large frying pan over medium-high heat. Add potato and cook, turning, for 5 minutes or until golden. Transfer to a plate.

Heat the remaining oil in the pan over medium heat. Add broccoli, zucchini, garlic, cumin and paprika. Cook, stirring, for 2 minutes. Add the kale, spinach and shallot. Cook, stirring, for 1 minute or until kale and spinach are just wilted. Season. Drizzle over the lemon juice and 2 tbsp water.

Return potato to pan. Use the back of a spoon to make 4 indents in mixture. Crack an egg into each indent. Cook, covered, for 3-4 minutes or until egg is cooked to your liking. Top with yoghurt, and extra oil, paprika and shallot.

Recettes Cooking