Green shakshuka

This recipe from 'Glucose Goddess' Jessie Inchauspé is ideal for Sunday brunch — a vibrant and vege-filled take on traditional shakshuka, where creamy tahini replaces yoghurt to make it nutty and dairy free.

Credit: Smith & Gilmour

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 medium leek, sliced
• 1 medium fennel bulb, roughly chopped
• 1 garlic clove
• 2 tbsp olive or avocado oil
• 100 g baby spinach
• 10 g dill, roughly chopped (reserve some for garnish)
• 2 tbsp tahini (see note below)
• ½ tsp chilli flakes
• 4 medium free-range eggs

Instructions

1. Preheat the oven to 200°C/fan (180°C/gas). Heat the oil in a medium-sized non-stick ovenproof frying pan and sauté the leek, fennel and garlic until softened and just starting to take on some colour – about 7 minutes.
   
2. Add the spinach and allow it to wilt, then stir in the dill, tahini and chilli flakes with some seasoning.
   
3. Make four holes in the mixture with a large spoon and crack in the eggs. Allow them to cook for a couple of minutes on the hob and then transfer the pan to the oven for 5-7 minutes, or until the eggs are just set. Garnish with some dill before serving.

Note

• If the tahini you are using is not of a pouring consistency, simply mix with a few tablespoons of boiling hot water.

Recipe from Glucose Revolution (Penguin Random House, RRP $34.99). Photography by Smith & Gilmour.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.