Healthy Food
Gut-friendly shakshuka recipe (as approved by a nutritionist)
This super greens shakshuka recipe by Emily English makes for the perfect gut-friendly brunch.
“Absolutely jam-packed with green goodness and ready in under 15 minutes, this shakshuka is an amazing way to get in all of your gut-supporting greens without compromising on flavour,” says Emily. “It’s very versatile. You can use whatever greens you have in your refrigerator. Serve with toasted bread to dive into the oozing yolks.”
Emily loves to serve this shakshuka recipe with pitta bread, and we also really like it with a fresh slice of crusty sourdough.
This fermented bread is teeming with digestive benefits. It uses beneficial Lactobacillus bacteria in the process of making it, with the fermentation process breaking down gluten, making it easier to digest. This process also increases the bioavailability of the bread’s vitamins and minerals, making it naturally more nutritious.
Live to Eat
Recipe extracted from Live to Eat by Emily English, published by Seven Dials. Live to Eat, includes more than 80 brand-new recipes that are nutritionally balanced, easy-to prep and delicious.
Breakfast recipes include spiced harissa Turkish eggs and olive oil honey toasted oats, as well as lunches of hot smoked salmon potato salad and sticky cashew orange slaw. Emily also shares her favourite dinner recipes including sea bass with crushed piperade potatoes and a super greens pasta. Finally, satisfy a sweet tooth with strawberry shortcake loaf and Greek yoghurt and honey panna cotta.
Discover more delicious recipes
- Super easy high-protein banana smoothie recipe
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Image: Clare Winfield
Ingredients
- Olive oil, for cooking
- 2 spring onions (scallions), finely chopped
- 2 garlic cloves, minced
- 1 tablespoon zaatar, plus extra to finish
- 2 handfuls of shredded kale or cavolo nero
- 8 pitted green olives, diced
- 150g (5 ½ oz) frozen chopped spinach
- 150ml (⅔ cup) chicken stock
- Zest of 1 lemon
- 4 medium free-range eggs
- Salt and pepper
TO SERVE
- Crumbled feta cheese
- Chopped parsley
- Dried chilli flakes (optional)
- Toasted bread (Emily likes pitta)
Method
- Preheat the grill (broiler) to medium.
- Heat a little olive oil in a deep frying pan over a medium heat. Add the spring onions and garlic and sweat for three minutes until softened. Add the zaatar, kale or cavolo nero, olives and spinach. Saute for five minutes, then tip in the stock and season with salt and pepper. Bring to a simmer and allow half of the stock to evaporate. Add the lemon zest and season with salt and pepper to taste.
- Using the back of a spoon, make four little wells in the mixture for the eggs. Carefully crack an egg into each and cook for two minutes to set the bottom, then put under the grill until the egg whites are just set. The eggs will continue cooking in the residual heat, so remove them when still slightly wobbly to avoid overcooking the yolk.
- Season the yolks with salt, pepper and a pinch of za’atar. Sprinkle over some feta and chopped parsley, with some chilli flakes if you like, and serve immediately with toasted bread.
