Make it MEAT-FREE
Green Shakshuka
SERVES 4 PREPARATION & COOKING 30 MINUTES
2 tablespoons extra virgin olive oil
1 medium leek, thinly sliced
1 garlic clove, thinly sliced
1 baby fennel bulb, trimmed, thinly sliced, fronds reserved
150g kale, coarsely chopped
½ cup vegetable stock 8 eggs
½ cup drained labne
¼ cup pitted green olives, halved
4 pita pockets, chargrilled
1. Preheat grill to high. Heat oil in a large heavy-based ovenproof frying pan over medium heat. Cook leek, garlic, sliced fennel and kale, stirring occasionally, for 5 minutes or until veges soften. Stir in stock and simmer.
2. Using the back of a spoon, make 8 shallow indents in the mixture. Break 1 egg into each hollow. Place pan under grill for 6-8 minutes or until egg whites are set and yolks runny.
Top shakshuka with labne, olives
