- 50g local cavolo nero
- 50g local curly kale
- 30g peas
- 30g broad beans
- 4 spears of English asparagus (when in season)
- 4 spring onions
- Fresh thyme
- 1 fresh red chili
- 2 cloves garlic (or wild garlic when in season)
- 1 teaspoon of cumin seeds
- Shavings of Cornish crumbly cheese
- 1 small handful of walnuts
- ½ lemon
- 2 free range eggs
- Salt and pepper to taste
The word Shakshuka is Hebrew for “all mixed up” and this dish makes a brilliant brunch or dinner.
- Blanch the greens and set aside.
- Roughly chop the chilli and garlic and put in a nonstick frying pan with cumin and 1 tablespoon of olive oil, cook on a gentle heat for 5 minutes.
- Add greens, peas, broad beans and asparagus and cook until the vegetables have softened.
- Once softened, make 4 wells in the vegetables and crack an egg into each one.
- Cook until however you like your eggs.
- Chop the spring onions and herbs and sprinkle over the top.
- Add walnuts and shave some Cornish crumbly on top.
- Squeeze some lemon juice on. Season to taste and enjoy.
Publication date: 12 April 2019
This recipe is proposed for the commitment(s):
- Introduce vegetarian meals
- Make your own meals