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great value on gippsland broccoli
and labertouche celery
great value on gippsland broccoli
and labertouche celery
Shakshuka With Leeks, Cauliflower And Rainbow Chard

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.`

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