Absolutely adoring this special eggs recipe that is full of green goodness with spinach, asparagus, mushrooms, mint and avocado.
As much as I love the mix of ingredients that make up this green shakshuka, the fun of it is that you can use what you have in the fridge and create new combinations with the same base and method.
Be creative and mix up those greens!
- 4 eggs
- 150g spinach
- 200g asparagus
- 250g mushrooms
- 2 medium brown onions
- 3 cloves of garlic
- 1 avocado (not too ripe)
- 1 lemon
- 2-3 sprigs of mint
- 40g shredded mature cheddar
- Olive oil for cooking, salt and black pepper to taste
Thinly chop the onion and garlic.
Chop the mushrooms in thick slices (if you chop them too thin they will disappear and lose their amazing texture).
With your hands, break the asparagus to separate the woody ends from the edible portion - it will naturally break where it should! Divide the edible bits in 3 slices, leaving you with one tip and two stalk bits for each asparagus.
Heat up a medium-sized deep skillet on medium heat, drizzle some olive oil and saute the onions until translucent (2-3mins). Add the garlic and cook for another minute.
Add the mushrooms, salt and black pepper to taste, and cook for 3-4 minutes.
In with the spinach until softened, then add the asparagus stalks (but not the tips). Mix everything together and flatten it with your spoon/spatula so that it is relatively even across the pan
With the spoon, create 4 mini wells across the vegetables and crack an egg on each. Add the asparagus tips and sprinkle cheddar cheese on the surface, being careful not to add them on top of the eggs but rather on the vegetable bed that does not have eggs on top of it.
Put a lid on and cook on medium heat for 7mins or until the eggs are done to your liking.
Whilst the shakshuka is cooking, let's prepare the avocado and mint salsa
Chop the avocado in medium cubes, roughly chop the mint and add to a bowl. Grate the zest of one lemon on the bowl and squeeze the juice of 1/2 to 1 lemon (depending on how zingy you like it). Add a generous drizzle of olive oil, salt and black pepper, and mix it all together.
When the shakshuka is cooked, add the avocado salsa on top and finish with crushed chilli flakes if you love a bit of spice like me! Serve with toasted buttered bread. It's just so good!