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Photo of Green shakshuka by WW

Green shakshuka

4
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Silverbeet

250 g, buy 1kg and trim

Olive oil

1 tbs

Leek

1 whole, thinly sliced

Garlic

2 clove(s), finely chopped

Fresh green chilli

1 whole, finely chopped

Egg(s)

4 medium

Reduced fat feta cheese

125 g, crumbled

Ground sumac

1 tsp

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Thinly slice silverbeet stems and thickly slice leaves.
  2. Heat oil in a large non-stick ovenproof frying pan over medium heat (see note). Add silverbeet stems, leek, garlic and chilli and cook, covered, stirring occasionally, for 10 minutes.
  3. Add silverbeet leaves and cook, stirring, for 2 minutes or until just wilted. Using the back of a spoon, make 4 large indentations in silverbeet mixture. Break eggs into indentations and sprinkle with feta. Bake in oven for 7–8 minutes or until whites are just set. Serve sprinkled with sumac.

Notes

SERVING SUGGESTION: Toasted wholegrain bread. TIPS: If you don’t have an ovenproof frying pan you could cook this recipe in any flameproof dish or cook the silverbeet mixture in a regular frying pan before transferring to an ovenproof dish to bake the eggs. Often confused with spinach, silverbeet (also called chard) has larger dark-green, ‘bubbly’ leaves with a thick white, red or yellow stem. Find it in the fresh produce section.

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