Eggs are amazing – each a little powerhouse of food just waiting to be used! You can boil, fry, poach, and scramble them; make an omelette and French toast – and nearly every baking recipe uses them!
If you’ve been following this blog you will know I keep my own hens:
so I have lots of lovely fresh eggs – but for those of you who haven’t this is the week’s supermarket prices – I’ve gone for free range which may be a little bit more expensive (but you’re worth it!) and much better taste. I can’t bear to think of all those caged birds when I look at my girls roaming the garden!
- Aldi £0.90p Asda £1.00 Morrisons £0.93
- Sainsburys £1.25 Waitrose £1.00
As eggs are so basic, I’m obviously not going to be just giving you any recipes you already know – so here is just an “out of your comfort zone” one. I do hope you will give it a try!
Green Shakshuka – from the Middle East
- 1 1/2 tablespoon olive oil
- 1 leek
- 1/2 bag of spinach
- 125g frozen peas
- 1 garlic clove, finely chopped
- 1/2 tablespoon cumin seeds
- 1/2 pack of parsley
- 1/2 pack coriander, roughly chopped
- 1/2 pack of mint, chopped
- 2 eggs
- 1 dessertspoon harissa paste – or to taste (find in the spice shelf – we’ll be using this again at the weekend)
- natural yogurt
- pitta bread to serve
Heat the oil in a wide, shallow frying pan over a medium heat. Add the leeks with a pinch of salt and cook for 4 mins until softened. Add handfuls of spinach to the pan, stirring until wilted. Stir in the peas, garlic, cumin, herbs and some seasoning. Cook for a few mins until it smells fragrant, then create 2 gaps and crack an egg into each. Cover and cook for 10 mins or until the whites are set but the yolks are runny – they will carry on cooking slightly as you take them to the table. Season the eggs with flaky sea salt, dollop spoonfuls of the yogurt interspersed with the harissa, and scatter over a few mint leaves.