Green shakshuka

Serves 4
Ingredients:
• 2.5 tbsp extra virgin olive oil
• 300g Spinach 350g
• Vegetable stock
• 3 Leeks 1
• Small Onion
• 3 large Kale leaves
• 1 cup (20gm) Parsley leaves, chopped
• 10 Sage leaves, sliced
• 3 Garlic crushed
• 1 lemon juiced
• 1/4 tsp ground Nutmeg
Method:
• Preheat your oven to 180ºC.
• Place a large pot of salted water over high heat and bring to a boil
• In the meantime... trim the leek, score to the centre and wash well
• Take the centre vein off the kale and wash well
• Finely slice the leek, onion and kale but keep separate
• Once the water is boiling blanch the spinach in the boiling water for 20 seconds. Strain and set aside to cool
• Once the spinach is cool enough to work with, squeeze out as much water as possible. Transfer to a blender with the stock and blend to a puree, season to taste
• Place a large oven safe casserole over medium heat, add the olive oil, onion and the leek. Cook with no colour while stirring, till the leek and onion is softened, translucent and cooked through
• Add the, nutmeg, garlic and sage and keep cooking while stirring for a further 2 min.
• Add the kale and parsley and cook for a further 2 minutes. Season to taste with salt and pepper
• Add the spinach puree and lemon juice to the pot, mix well, adjust & seasoning to taste
• Using the back of a spoon, make 4 wells in the mixture and fill them with the cracked eggs
• Place the casserole in the oven and bake till the eggs are just set
• Serve with crusty wholemeal sourdough
For nutritional information and more insight into this recipe read our Blog for Life: The Health benefits of reducing meat-based meals www.sydney.edu...
The CPC RPA Health for Life Program is a partnership between University of Sydney Charles Perkins Centre and Sydney Local Health District. Recipes for longevity and healthy living offers a collection of nutritious, tasty and healthful recipes developed by program lead Professor Luigi Fontana and chef Marzio Lanzini. Learn more: www.sydney.edu...
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