9 April 2022
With spring greens making a welcome reappearance, it’s time for a brunch special – green shakshuka, North Africa’s breakfast star.
This dish, usually made with tomatoes and peppers, is originally from Tunisia but has now spread all over the Middle East.
For our spring greens version, we made a bed of cumin fried onions, banana peel, radish leaves and spinach on which to poach some eggs for our sublime, zero waste brunch special.
Ingredients (for two servings)
- one medium onion
- one banana peel
- 100 g spinach
- 50 g radish leaves
- four eggs
- one teaspoon cumin seeds
- one teaspoon chilli powder
- 25 ml olive oil
- Heat the oil in a heavy-based pan and add the cumin seeds. When they start to pop, add chopped onion and cook for five minutes over a low heat. Add the banana peel (to prepare, use a knife or spoon to scrape off any remaining banana flesh (use this in a cake, smoothie or banana bread) and then slice the peel into 1 mm strips).
- Stir fry for another five minutes and then add the chopped radish leaves and three minutes later add the washed and chopped spinach. Cook until the spinach starts to wilt.
- Make a depression in the mix and pour an egg into it, repeat with the other eggs, sprinkle chilli powder over the eggs put, put a lid on and steam until the eggs are set