A wholesome and oh so delicious Middle Eastern inspired breakfast (with a green spin) is the perfect dish to enjoy on the weekend with family and friends.
REP + COOK TIME 30 Minutes | SERVES 4
INGREDIENTS:
- ¼ cup (60ml) extra virgin olive oil
- 1 medium leek, white part only, sliced thinly
- 1 clove garlic, sliced thinly1
- baby fennel bulb, trimmed, slicedthinly, fronds reserved
- 150g kale, chopped coarsely (see tip)
- ½ cup (125ml) vegetable stock
- 8 eggs
- 400g skinless boneless salmon fillets
- ½ cup (125g) drained labne
- ¼ cup (60g) pitted Sicilian green olives, halved
- To serve: char-grilled pitta pocket
METHOD
- Heat 2 tablespoons of the olive oil in a large heavy-based frying pan over medium heat; cook leek, garlic, fennel and kale, stirring occasionally, for 5 minutes or until vegetables soften. Stir in stock; bring to a simmer.
- Using the back of a spoon, make eight shallow indents in the mixture. Break 1 egg into each indent. Cook, covered, over low heat for 8 minutes or until egg whites are set and yolks remain runny, or until cooked to your liking. Season.
- Meanwhile, heat 2 teaspoons of the oil in a heavy-based non-stick frying pan over medium-high heat.Season salmon with salt and pepper; cook for 2 minutes on each side or until salmon is cooked to your liking. Flake salmon into bite-sized pieces.
- Place labne in a bowl; season with pepper. Top shakshuka with dollops of labne, the olives and salmon pieces; scatter with reserved fennel fronds. Season with pepper and drizzle with remaining olive oil; serve with char-grilled pitta pockets
- Enjoy!
Source: Judes Food: A celebration of food & family. By Judy & Co-Founder of INTU WELLNESS Anna Heinrich