Green Shakshuka with Leeks, Laverbread and `Caerphilly Cheese, Yoghurt with Green Chilli Oil
Loaded with an exciting range of green vegetables, fresh herbs, soft poached eggs, salty, crumbled Caerphilly Cheese and a spritz of lemon juice, this Welsh inspired Green Shakshuka is incredibly delicious, fresh and nutritious. Drizzle with Yoghurt with Green Chilli Oil, add some fresh avocado and serve with warm, fresh bread and your weekend breakfast or brunch is sorted.
Serves 2 - 4
Ingredients
For the Green Shakshuka:
- ½ teaspoon cumin seeds
- 90ml olive oil
- 1 medium onion, peeled and chopped
- 1 green pepper, stem and seeds removed, chopped
- 2 medium leeks – washed, trimmed, and finely sliced
- 1 courgette, trimmed and sliced
- 100g fresh kale, thick stems removed and finely shredded
- 4 sprigs fresh thyme
- 100g frozen peas or petit pois
- 100g fresh baby spinach
- 2 tablespoons Laverbread, or to taste (optional)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon fine salt
- 10g freshly chopped parsley
- 10g freshly chopped mint leaves
- 4 eggs
- 1 avocado, peeled, stone removed and sliced
- 2 spring onions, trimmed and finely sliced on an
- 50g - 100g crumbled Caerphilly or feta cheese, to taste
Yoghurt with Green Chilli Oil:
- 200g natural or Greek yoghurt
- 1 – 2 fresh green chilli, stem removed and roughly chopped
- 25g fresh parsley, including stems (or use basil or coriander, if you prefer)
- 60ml extra virgin olive oil
- ⅛ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
To serve:
- fresh bread
- lemon wedges
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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For the Green Shakshuka – heat your pan over a moderate heat and dry roast the cumin seeds for 2 minutes.
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Increase heat to moderately high and add the oil, chopped onions and pepper. Sauté for a further 4 – 5 minutes until soft and lightly caramelised.
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Now add the sliced leeks, courgette, shredded kale and fresh thyme. Cook for around 5 minutes until softened and reduced.
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Add the frozen peas, spinach, laverbread and salt and pepper. Cook for a further 5 minutes.
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Taste and adjust seasoning. Remove the fresh thyme and stir in chopped parsley and mint.
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Make holes in the vegetables for the eggs. Crack in the eggs and season the yolks with some salt.
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Cover and continue to cook on low until the eggs are cooked to your liking – between 5 and 10 minutes.
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Yoghurt with Green Chilli Oil: put the parsley and green chilli in a food processor and blitz.
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Add the yoghurt, olive oil and salt and pepper. Blitz again until thoroughly mixed.
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Finish the Shakshuka: when the shakshuka is cooked, drizzle over some Yoghurt with Green Chilli Oil, add the avocado and sprinkle over the spring onions and Caerphilly Cheese.
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Serve lemon wedges, fresh bread and any extra Yoghurt with Green Chilli Oil on the side.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- food processor
- large cast iron casserole dish or frying pan and lid
What is Laverbread?
Laverbread or Laver Seaweed has been collected from Pembrokeshire beaches and eaten in Wales for centuries. It is not a bread at all. Instead it is a puree of seaweed which has been boiled for up to 10 hours and pureed. A similar species to nori in Japan, this particular seaweed can only be found in Wales. It adds an unami, or depth of flavour to dishes, not to mention being a nutritious power house.
Classically mixed with oats, fried, and served with bacon for breakfast, it is now being incorporated into many dishes because of its health benefits and the wonderful flavour it brings. If you don’t have any, simply omit it, but if possible, I urge you to try it. I bought this Laverbread from the Pembrokeshire Beach Food Company. They have a great online shop, as well as a lot of information about the history of seaweed and laverbread in Wales and the health benefits.