Green Shakshuka, a recipe by Lola Berry
By Amy Crawford
Many of you will have made or at least enjoyed the Middle Eastern dish, Red Shakshuka, yes? It's a beautiful dish of poached eggs sitting in crushed tomatoes, onions and chillies and it's yum (particularly yum served with buttery toast in my opinion). Well, today I'm stoked to be sharing a highly nutritious and green version of the original Shakshuka, a recipe fresh from the pages of Lola Berry's gorgeous new book The Happy Life. (STAY TUNED! This week we are giving away three copies of this beautiful book so make sure you read to the bottom for all the relevant details!).
We've featured a couple of Lola's stunning recipes on this site previously, including my personal favourite, Sweet Potato Gnocchi with Kale, Pesto and Pine Nuts - if you've not yet made it, you must! Here 'tis:
Then there's Lola's hearty Roast Chicken with Quinoa, Pistachio and Cranberry. This recipe was a hit in my kitchen last winter, the stuffing itself created the most delicious leftover!
Ok, so let's get down to business and get our aprons on shall we? We've some delicious greens to devour (for breakfast, lunch OR dinner).
2 tablespoons extra-virgin olive oil
1 onion, diced
1 garlic clove, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups finely chopped broccoli florets
3 big handfuls of baby spinach leaves
½ cup (100 g)crumbled feta
½ avocado, diced
handful of micro coriander shoots (or any edible micro herb or petal)
salt flakes and freshly ground black pepper
Heat the oil in a large frying pan over a medium heat.
Add the onion and garlic and sauté for 2–3 minutes, or until the onion is translucent.
Stir in the spices and cook for 1 minute. Add the broccoli and sauté for 1 minute or until it turns bright green (it might take longer depending on how finely you chop it). Add the spinach and stir it around for 1 minute, or until it just begins to wilt.
Now make four little indentations in the mixture and crack an egg into each one. Cook for 5 minutes or until the eggs are poached. (Pop a lid on for 1–2 minutes if you want to speed things up.)
Remove from the heat, sprinkle over the feta, avocado and herbs, and season with salt and pepper. Tuck in!
It's GIVEAWAY time!
This week I am giving away THREE copies of Lola Berry's gorgeous new hardcover book, The Happy Life. This beautiful book is comprised of super healthy, delicious recipes that will leave you feeling great AND glowing from the inside out. A beautiful, heartfelt guide to wellness, it incorporates all sorts of tips; from how to get a good night sleep, how to become more mindful, the importance of practising random acts of kindness and one of Lola's favourites, the healing power of nature.
All you need to do is share in the comments below one simple thing you do in your daily life for the sake of your health or happiness (or both) by this Thursday 18th February. No more than 50 words (and don't worry if it's the same as anyone else's, the winner will be chosen by random number generator). It'll be so fun to read everyone's tips!
Conditions of entry: you must be a THI subscriber AND an Australian resident. If you're yet to join this tribe you can do so by popping your email address in towards the bottom right of this page.
If however you're just eager to get your hungry hands on this gorgeous book, you can purchase a paperback or eBook version here.
* Please note, this is not a sponsored post.