A H E ACOCONUT LT H Y S T A RGlug T olive oil GREEN SHAKSHUKA
We’ve loaded this North African dish of poached eggs in a spicy tomato sauce with ironboosting leafy greens and simmered it in a creamy coconut sauce.
1 onion, sliced 1 packet (4) large leeks, sliced 1 tsp (5ml) mustard seeds (black or yellow) 1 tsp (5ml) cumin seeds ½ tsp (3ml) each ground coriander and ground cumin 1 packet (300g) baby
spinach (or Swiss chard) 1 cup (250ml) frozen peas 2 cans (400g each) lite coconut milk 4-6 eggs ½ packet (10g) each dill and coriander, chopped Sesame seeds and yoghurt, for serving (optional)
SERVES 3-4 Heat oil in a pan and sauté onion and leek until softened. Add spices and sauté until fragrant, about 2 minutes. Stir in spinach, peas and coconut milk and simmer for 3-5 minutes
to infuse and reduce. Create indents in the mixture and gently break eggs into the “nests”. Cover and simmer for 6-8 minutes for medium-done eggs. Sprinkle with fresh herbs and sesame seeds, and serve with a dollop of yoghurt.
16
GO GREEN! Wondering what the healthiest veg is? Any dark green or leafy one, like spinach or kale. They contain iron and fibre and are low in carbs. Also, they’re often interchangeable in recipes, so up your repertoire and pick a variety of leaves.
17
EAT THOSE EGGS. These perfectly balanced nutrition bombs get our vote for affordability and quick and easy cooking. For a balanced diet, use eggs as the main protein (instead of meat) for dinner in one or two meals per week.
18 | Fresh Living – Summer 2022
7-22 Ingredients.indd 18
GOOD IDEA Instead of serving with yoghurt, sprinkle with ricotta after adding eggs.
pnpfreshliving.com
2021/11/18 19:01
