Green Shakshuka

This my idea of a delicious weekend brunch. Hearty veggies topped with poached eggs served with or without toast, glass of pomegranate mimosa and delicious coffee. This recipe is very Ottolenghi’ish, infact it is adapted from a similar recipe from his book SIMPLE. I added Brussels sprouts and a few additional spices which makes it very yummy and wholesome and the za’atar takes it to the next level. While Ive been to London several times and lived in U.K back in the 90s I’ve yet to try one of his restaurants. Ottolenghi restaurant has been on my list for a while but somehow I’ve never made it, and whenever it happens I have a list of things to try. Until then Ill keep cooking from his wonderful books.

Green Shakshuka with Brussels, Spinach and Za’atar // Serves 4-5

•  2 tablespoons e.v olive oil
• 1 lb. Brussels sprouts, halved or quartered if large
• 12-16 oz organic baby spinach leaves
• 5-6 large eggs
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds, toasted and lightly crushed
• pinch of nutmeg
• ½ teaspoon paprika
• 1 tablespoon za’atar+ 2 tablespoons e.v olive oil
• zest from ½ lemon, optional but recommended
• ½ cup vegetable broth
• ½ cup feta, crumbled
• sea salt and black pepper, as needed
• chives and parsley to garnish

METHOD

1. Heat olive oil in a large sauté pan with a lid preferably on a medium high heat. Add the onion, garlic, Brussels sprouts, pinch of salt and cracked pepper. Fry for 3 minutes, stirring frequently, until the shallots are soft and Brussels start to brown around the edges.
2. Add the cumin and vegetable stock and boil rapidly for 2-3 minutes, until most of the stock has evaporated. Fold in the spinach and cook for a minute, until wilted, then reduce the heat to medium. The Brussels should be fork tender by now.
3. Using a spatula, make 6 wells/indentations in the veggie mixture and break one egg into each well. Sprinkle the eggs with crumbled feta, cover the pan. Simmer for 3–5 minutes, until the egg whites are cooked, firm and the yolks are still runny but firm on the outside.
4. Mix the za’atar with the remaining olive oil and spoon or brush over the eggs, garnish with chopped chives and parsley. Serve right away straight from the pan with toasted flatbread or skillet roasted potatoes.