Pairing Mara and eggs is always popular with seaweed fans so chef / blogger Sophie Govan's recipe for green shakshuka is sure to be a winner. Pair these spicy baked eggs with some kombu flatbreads for a satisfyingly healthy brunch.
Sophie tells us,
"Originally from Tunisia, shakshuka is now eaten all over North Africa, the Middle East and even over here with us Westies. The most common is made with spicy tomatoes and served with a cooling yogurt but you can basically make it from any vegetables cooked down to a sauce.
I went for a green shakshuka to compliment the iron rich seaweed. It worked very well, especially with a garnish of seaweed flakes on the eggs. Highly recommended for breakfast, brunch, lunch or dinner!"
1 small head of greens (you can use whatever you have in your fridge; kale, spinach, spring greens, Brussels sprout tops... The world is your oyster!)
A handful of herbs: I used basil but mint, coriander and/or parsley would work well
Green tomatoes if available, or green peppers instead
1 green chilli, to your taste
1 small onion, diced finely
1 clove garlic, crushed
1-2 tsp of Mara kombu powder
1 tbsp za’atar
1/2 tsp cumin powder
4 free range eggs
Salt and pepper
Greek yogurt and Mara Shony seaweed flakes to finish
1. Start by putting the greens, tomatoes or pepper, chilli, herbs and a little water in a food processor and blitz until you have a fine salsa like consistency.
2. Next start frying the onion until transparent, then add your garlic and sauté too. Cook for 1–2 minutes then add your spices. Cook out for 1 minute until the aroma is released.
3. Chuck your seaweed powder and greens mix into the pan. Check if you need any liquid. I just used water, but feel free to use a little veg stock or even apple juice to sweeten the bitter greens.
4. Cook down for 10 minutes until everything has married together and the greens are softened. Check your seasoning, adding some salt, pepper and a pinch of sugar if you need it. I also added some extra chilli flakes for a bit more heat!
5. Now for the fun bit. Make four wells in the mix and break one egg into each. Put a lid on over the pan and keep on a gentle simmer until the eggs have steamed and the whites aren’t runny. Be careful not to overcook - but also don’t keep peeking or you’ll lose the precious steam.
6. Dish up in bowls with dollops of Greek yogurt, generous pinches of seaweed flakes and a big chunk of bread if you aren’t on a diet!
You may also like these alternative breakfast ideas: