Shakshuka With Leeks, Cauliflower And Rainbow Chard

For the shakshuka:
3 tablespoons olive oil
1 head of cauliflower, centre stem removed, florets cut into bite-sized pieces
1 leek, leaves removed, halved lengthwise and sliced thinly
1 large bunch silverbeet or chard, leaves roughly chopped, stems sliced
1 jalapeno chilli, halved lengthwise and sliced
2 cans diced tomatoes
1 teaspoon salt, divided
1/2 teaspoon freshly-ground black pepper
1 teaspoon ground cumin
6 large eggs
1/4 cup pine nuts

For the lime Greek yoghurt:
about 3/4 cup plain greek yoghurt
1 tablespoon lime juice
1/4 teaspoon salt

Place the olive oil in a 30cm heavy skillet over medium heat. When hot, add the leeks, cauliflower, chard stems (you will add the leaves later), and 1/2 teaspoon of salt, and sauté for 4 minutes. Add the chilli and cook for another 5 minutes until the cauliflower is al dente.

Add the tomatoes, the remaining 1/2 teaspoon of salt, black pepper, and cumin, and bring to a simmer. When simmering, scatter the chard leaves over the top of the mixture, then cover, turn heat to medium-low, and simmer for 2 minutes. Remove lid, toss to combine, then cover again for 2 minutes.

Stir again to combine, and check to see if the chard is tender and wilted. If it is not, cover for another 2 minutes. When the chard is tender, make 6 indentations in the vegetables evenly spaced around the pan, and crack an egg into each one. Cover, turn heat to low, and simmer for 4 to 5 minutes until whites are set and yolks are a little runny.

While eggs are cooking, make the lime Greek yoghurt and toast the pine nuts. Combine the yoghurt, lime juice, and salt in a bowl. Whisk until smooth and creamy, then set aside. In a small dry skillet over medium heat, cook the pine nuts, stirring often, until they are deeply toasted and fragrant, about 5 minutes.

When eggs are ready, serve shakshuka topped with a sprinkle of toasted pine nuts and lime yoghurt on the side.`

from: www.husbandsthatcook.com