Breakfast in Bed Threads: Green Shakshuka with Poached Eggs, Chilli Butter and Spiced Yoghurt
When it comes to wintery breakfasts overflowing with flavour, it's hard to go past a generous serving of shakshuka. This rich, warming option is the undisputed MVP of savoury feeds; it will keep you full until lunchtime (and possibly, long after that). Usually served with a red base (think roasted tomatoes in a Neapolitan-esque sauce) this fresh take on the brunch classic is served with a spicy green base, balanced out with Greek yoghurt and topped with poached eggs. Try it for yourself, and let us know how you go, would you?
Preparation time: 15 mins
Cooking time: 15 mins
Ingredients for the green base:
- 2 tablespoons olive oil
- 1 medium-sized yellow onion chopped
- 2 cloves garlic minced
- 1/2 -1 jalapeno with seeds for extra spiciness (otherwise, removed), chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 leek chopped
- 100 grams or 4 cups baby spinach
- 2 sprigs oregano chopped
- 4 eggs
- 2 tablespoons chopped parsley to garnish
- Salt and freshly ground black pepper
Method for the green base:
- Heat olive oil in a large skillet or cast iron pan over medium heat. Sautéeing chopped onion, garlic until soft, for about 3 minutes.
- Add ground cumin and smoked paprika and cook for 1 more minute, stirring frequently.
- Add chopped leek, baby spinach, and oregano. Sautée until the liquid evaporates, stirring occasionally, for about 8 minutes.
Ingredients for the chilli butter:
- ½ stick of butter
- 2 heaped tablespoons of dried chillies
Method for the chilli butter:
- Bring butter to boil, then reduce to a simmer.
- Add the dried chillis, let simmer for 2-3 minutes on low.
Ingredients for the Greek yoghurt:
- 4 heaped table spoons of Greek yoghurt
- 1 tea spoon lemon juice
- ¼ tea spoon minced garlic
- ¼ tea spoon of sumac
- Pinch of salt
Method for the Greek yoghurt:Combine all ingredients into a bowl, mix well together, serve.
Method for perfect poached eggs:
- Crack the egg into a bowl, then transfer it the pan. If there's any runny white surrounding the thicker white, dispose of it. Repeat for all four of your eggs.
- Add a tiny drop of vinegar — this can be added into the pan, after the fact, if that's easier for you.
- Then, heat up your pan (which should be filled with at least 5cm of water) to a simmer. Now, it's important that you don't add salt as this has the potential to break up the egg white.
- Stir the water to create what they call a "gentle whirlpool". This will encourage the egg's white to wrap around the yolk, and thus, poach it.
- Gently (and slowly!) move the egg into the centre of the water. The heat should be low enough that the egg doesn't dissipate.
- Cook until the white has set, which tends to take 3 or 4 minutes; but you will have to monitor closely.
- Remove the egg! You can cut off any 'stringy' bits now, although these will disappear into the shakshuka's base.
And now, for the finishes:
- Sautée your greens.
- Add poached eggs.
- Smother with chilli butter.
- Add a dollop of spiced yoghurt.