Green shakshuka

Green shakshuka
  • 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.

  1. Blanch the greens and set aside.
  2. 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.
  3. Add greens, peas, broad beans and asparagus and cook until the vegetables have softened.
  4. Once softened, make 4 wells in the vegetables and crack an egg into each one.
  5. Cook until however you like your eggs.
  6. Chop the spring onions and herbs and sprinkle over the top.
  7. Add walnuts and shave some Cornish crumbly on top.
  8. Squeeze some lemon juice on. Season to taste and enjoy.
Cornwall Food Foundation
Publication date:  12 April 2019
This recipe is proposed for the commitment(s):
  • Introduce vegetarian meals
  • Make your own meals
COOL FOOD is a Franco-British project created under the INTERREG FRANCE (CHANNEL) ENGLAND Programme.
It supports the transition to a low-carbon economy in the food sector.