Green Shakshuka with Socca Flatbread

The perfect brunch green shakshuka with socca flatbread.

Green shakshuka

Eggs are definitely the ultimate brunch food they are filling and a great source of protein to keep you feeling fuller for longer. They are also so versatile. Recently I have been hitting up the shakshuka big time not just for brunch but for dinner too, another benefit is its cheap to make.  So as most of you will know shakshuka is traditionally thought of as a Middle Eastern breakfast dish which consists of  eggs cooked in a tomato sauce with some type of spice and other vegetables, there are many variations. It is truly delicious in all its forms however as I said I have been eating it a lot recently so thought I would change it up a little more by making a green based shakshuka.

Green shakshuka

Green shakshuka

I used spinach and kalettes which are somewhere between kale and sprouts as the base for my shakshuka. I also added loads of herbs, peas and cumin and finished it off with feta and some natural yogurt. It was wonderful with the addition of the socca flatbread which made from chickpea flour and so simple to make.

Green shakshuka

Green Shakshuka with Socca Flatbread

Green shakshuka

  • Total Time: 40m

Ingredients

For the socca flatbread

  • 250 g Gram flour (chickpea flour)
  • 250 ml Water
  • 3 tbsp. Oil plus more to cook
  • Salt and pepper

For the shakshuka

  • 1 tbsp. Oil
  • 1 Onion diced
  • 1 Clove of garlic minced
  • 100 g Washed spinach
  • 100 g Washed kalettes or any greens
  • 80 g Frozen peas
  • 2 tsp. Ground cumin
  • 1 Green chilli with seeds removed and diced
  • 2 tbsp. Fresh coriander chopped
  • 2 tbsp. Fresh parsley chopped
  • 2 tbsp. Fresh mint chopped
  • 3 Spring onions chopped
  • Salt and pepper
  • 6 Eggs
  • 100 g Feta
  • 3 tbsp. Natural yoghurt

Instructions

For the socca

  1. In a bowl whisk together the gram flour, water, salt, pepper and oil, it should be a runny batter like consistency. In a non stick frying pan heat a little oil on a high heat. Pour in some batter to coat the base of the pan, reduce the heat and cook for about 3 mins on each side until golden and bubbles appear. Repeat with the rest of the mixture it should make about 4 or 5. Set aside.

For the shakshuka

  1. In a large frying pan heat the oil on a moderate temperature, add the onion, garlic and pinch of salt. Cook until onions have softened.
  2. Now add the spinach and kalettes and cook for a couple of minutes until wilted. Add a tablespoon of water, the peas, chopped herbs, chilli, cumin and some salt and pepper combine and cook for a further couple of minutes.
  3. Now make some gaps in the mixture for the eggs, gently crack an egg into each space and cover the pan with a lid cook for about 10 minutes. The egg whites should be set but still have a runny yolk. Top off with spring onion, feta and a few dollops of yogurt. Serve with the socca flatbread.
  • Wonderful recipe! I love these type of vegetarian recipes which are so versatile and allow you to enjoy it as a brunch or dinner. Really helpful when you don’t have much time but still want to eat something yummy yet easy to make. 🙂
    Oh and I finally find a good flatbread recipe made with chickpea flour thanks to you! 🙂

    xoxo

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