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Green Shakshuka

Green Shakshuka

With Pesto

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SERVES 1 // PREP TIME 10mins // COOK 6mins // TOTAL 16mins
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Ingredients:

  • Small dice of half a medium onion
  • 1 clove of garlic chopped
  • 1 handful fresh kale washed, dried and rough chopped
  • A handful of fresh spinach washed and rough chopped
  • A handful of Swiss chard with ribs cut out, washed and rough chopped
  • 1/4 cup chicken or vegetable stock
  • 2-3 whole organic eggs

Steps:

  1. Pre heat an oven to 375F/190C
  2. Start with the pesto by adding all of the ingredients into a blender. Blend with olive oil until smooth but not too runny or too thick. It should be a consistency of salsa. Taste for balance of salt, acid and herbs. The amount will be enough for at least 3 days.
  3. Start by sautéing the onion and garlic in a pan with 2TB of olive oil until translucent. Add the chopped kale, chard and spinach. Sauté until wilted. Add the stock and a few globs of the pesto. Keep cooking until the stock reduces a bit then add the eggs. Place in the oven for 4-6 min until eggs are white and not translucent anymore but be careful not to over cook! Nothing worse than over cooked eggs.
  4. Take out and add a bit more of the pesto, a few drops of red wine vinegar, some drizzle of really good olive oil and some nice feta of your choice if you desire. Finish with some extra basil and enjoy!

 

 

 

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Recipe by Sergio Perera. You can find more of Sergio's recipes in the Lifestyle Guide, click - here.

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