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All the Greens Shashuka
This green shakshuka dish can easily be adapted to include various greens, whatever you have as left overstock. As long as you stick to the weights you can adapt and make this dish suit your restaurant. The vadouvan spice is a curry powder, it’s like a mild Masala spice which is more aromatic. The second part of the recipe focuses on vadouvan butter - the quantities given are for a serving of 4 and will stay fresh in the fridge for up to 3 weeks. This dish is a real hearty breakfast offering and is packed full of flavour and protein, a true 1 pot wonder!
- Make the vadouvan spice mix by first crushing all the whole spices, salt and curry leaf together until fully ground, then add the powdered spices.
- Then, over medium heat, cook the diced onions, 5 tbsp of vegetable oil and salt, until soft and translucent, stirring frequently for 20 minutes. Now add the Vadouvan spice mix, lemon zest and cook for a further 2 minutes. Remove from heat and place contents into a metal mixing bowl and set to one side until cooled to room temperature. Once cooled, add the diced butter and beat to fully integrated and transfer to a container to refrigerate till set.
- Your chosen greens need to be chopped, the stalks should be finely sliced and the leaves can be left whole if small and the medium-sized can be roughly sliced through. Wash through cold water and drain.
- Preheat your oven to 190 degrees, or gas mark 5
- Using an oven-safe pan, heat the olive oil with garlic until it begins to lightly sizzle, then turn down the heat and fry until edges start to brown. Add all the greens in at this stage and wilt down for 5 minutes. Next, add all the vadouvan butter and keep cooking the mix through. Finish with salt and water and reduce heat and simmer until nearly all water has been cooked out, approximately 20-30 minutes.
- While the shakshuka base is cooking we can make the yogurt sauce by mixing the lime zest and juice with the grated ginger and mixing in yoghurt.
- If your pan is not oven-proof, place the cooked green shakshuka mix onto an ovenproof roasting tray. Make 4 rough holes using the back of a spoon the base should be visible for the eggs to sit. Crack your eggs into holes and place them back onto your stovetop burner, turn up the heat and start the cooking eggs, we want the eggs to start bubbling and the bottom layer turning white before placing them into the oven for 5-10 minutes, or until eggs are cooked.
- Finish the dish by placing 4 dollops of your lime yogurt on top, I like to sprinkle a few pinches of Aleppo chilli on mine.
- And you're finished!