Ultimate Eggs: Shony Seaweed Shakshuka
Pair these spicy baked eggs with some flatbreads for a satisfyingly healthy brunch.
Time 5 mins prep, 30 mins cooking
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.
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!"
Get the recipe for flatbreads.
- 2 tsp of Kombu powder
- Pinch or two Shony flakes
- 1 small head of greens (Or you can use whatever you have in your fridge; kale, spinach, spring greens, Brussels sprout tops...)
- A handful of herbs, e.g. basil, mint, coriander and/or parsley
- 2 green tomatoes if available, or green peppers instead
- 1 small onion, diced finely
- 1 green chilli, to your taste
- 1 clove garlic, crushed
- 1 tbsp za’atar
- 1/2 tsp cumin powder
- 4 free range eggs
- Salt and pepper
- 1 tbsp Greek yogurt
- 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.
- Next start frying the onion until transparent, then add your garlic and sauté. Cook for 1–2 minutes then add your spices. Cook out for 1 minute until the aroma is released.
- Add your seaweed powder and greens mix into the pan. Check if you need any liquid. Loosen everything with a little water if needed, or you could use veg stock or even apple juice to sweeten the bitter greens.
- 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 needed, or extra chilli flakes for a bit more heat.
- Now for the fun part: 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.
- Dish up in bowls with dollops of Greek yogurt, generous pinches of seaweed flakes and a big chunk of bread to mop up sauce with.