GREEN SHAKSHUKA EGGS WITH BUCKWHEAT GROATS AND CHIMICHURRI CREAM


 
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Move over, Incredible Hulk — this recipe is just as big, just as mighty and just as green!

So I’m not sure I can get away with calling this a shakshuka (where’s the spicy tomato sauce?) but since the word means “all mixed up” in Tunisian slang, which is a pretty good way to describe this dish (especially if you scrambled your eggs in), I’m taking a chance.

Spring green! Yes this is the time to get your greens in. It’s Kapha season, which has a heavy quality just like the effect of eating eggs has on the body, but we’ve lightened it and brightened it with plenty of Kapha-pacifying greens so that you can enjoy your eggs on the weekend.

And if you want to enjoy some heat in your food, then this is the time to add some chilli and garlic infused into fresh herbs and some tangy apple cider vinegar for a smooth take on a chimichurri. You can hand-chop this to make it more authentic but I like to make it smooth and fluffy for this dish as it compliments the rougher textures in the pan.

Buckwheat is an excellent pseudo-cereal to incorporate into your diet in spring. Here I’ve added buckwheat groats, simmered until just tender for a bit of bite. Bon appétit!


 

INGREDIENTS

For the green shakshuka

Serves 2 or 4 with another side

2 tbsp ghee
2 sticks celery, finely sliced
1 large leek, finely sliced
Quarter of a white cabbage, finely sliced
Handful cavolo nero/kale, finely sliced
Handful tenderstem broccoli, including the stems chopped
¼ tsp salt
¼ tsp black pepper
½ tsp cumin
⅓ cup buckwheat groats (sometimes called kasha), roasted or soaked overnight if raw, rinsed and drained
Red chill flakes or sliced red chilli to serve (optional)

For the chimichurri cream

Serves 4

2 tbsp apple cider vinegar (ACV)
¼ tsp finely diced fresh green chilli, chipotle flakes, chilli flakes or a pinch of cayenne
1 handful coriander (approx. 20g), rough chopped
1 handful parsley (approx. 20g), rough chopped
4 cloves garlic
½ cup extra virgin olive oil
1 tsp salt

METHOD

  1. In a small saucepan, simmer the buckwheat in some water until tender, around 15 minutes, drain and set aside.

  2. In a large frying pan, heat the ghee and add the cumin, salt and pepper.

  3. Add the chopped celery and leek and sauté on a medium heat until soft.

  4. Add the sliced cabbage, cavolo nero/kale, and broccoli and sauté for a further 5 minutes until tender.

  5. Add the cooked buckwheat to the frying pan and stir to heat through.

  6. Use a wooden spoon to make four nests in the frying pan of greens and crack an egg into each one. After 3-4 minutes your eggs should be cooked and the dish ready to serve.

  7. To make the chimichurri cream, add all the ingredients to a food processor with a couple of tablespoons of water (or use a cup and stick blender) and blitz to your liking (I like it smooth to balance out the texture of the dish).

  8. Stir in a bit more water if you like it looser, taste and adjust seasoning.

  9. Spoon or drizzle over the chimichurri cream and serve the rest on the side in a dish with a spoon.

  10. Sprinkle over finely diced red chilli or chilli flakes and/or finish with plenty of freshly ground black pepper.

East by West tip: In the summer, replace the cabbage and kale with grated courgette and fresh or frozen peas.

Use the chimichurri cream as a “mayonnaise” in sandwiches, swirl into soup or hummus and drizzle over kitchari. Keep any leftover chimichurri cream well sealed in the fridge for up to 2 days.