GREEN SHAKSHUKA

Ingredients

Serves 3 to 6 people

Green sauce:
200g of chard (about 10 big leaves), washed
2 garlic cloves
1 green chili, deseeded and deveined
30g of cilantro (a good bunch)
25g of flat parsley leaves (2 handfuls)
1/2 tsp of ground cumin
1 organic lemon, juiced
4 tbsp of extra virgin olive oil
Salt and pepper to taste
1/2 cup of cold water - convert

Shakshuka:
1 onion, sliced
1 green pepper, sliced
100g of broccolinis (1 handful), cut into bits
100g of thin asparagus (10 thin ones), cut into bits
5ish chard stems, sliced
5-6 free range medium eggs

Toppings:

2 scallions, sliced
Herbs of choice
Pickled onions
Lemon zest

Zaatar oil:

1 tbsp of zaatar
2 tbp and 1 tsp of extra virgin olive oil

Instructions

1) Destem the chard and set the stems aside for later use. Place the chard leaves and all of the sauce ingredients (a part from the water) into a food processor. Blitz and slowly incorporate the water until the mixture turns into a fine sauce.

2) Heat olive oil into a large pan over medium heat. Add the onions, season with salt and pepper, and stir for a couple of minutes until they get softer. Stir in the sliced chard stems and let cook for 5mins. Now add the green peppers, asparagus and broccolinis, season with salt and pepper, and let cook until softened, stirring occasionally. Pour the green sauce over the vegetables.

3) With a spatula, make little holes in the mixture. Crack the eggs into the holes, cover the pan and let cook for about 10mins, until the egg whites are set. While the eggs are cooking, make the zaatar oil by combining the oil and zaatar into a small bowl. Once the eggs are cooked, remove the pan from heat, and serve as is, drizzled with zaatar oil and topped with scallions, herbs, pickled onions and lemon zest.