This is one of those one-pan supper dishes that looks impossibly healthy and also tastes great. The colour combination of green and egg yolk yellow is vibrant and never fails to make me feel hungry. You can vary the type of mixed greens or herbs used, but the eggs and potatoes are essential elements. If you’re really hungry serve with a side of roasted sweet potato wedges, or toasted sourdough. This time we had some spare mushrooms in the fridge so we browned them first in a separate frying pan then added them to the greens. As we used spring greens, which take longer to cook than spinach, we boiled them briefly in a separate saucepan before adding.
1 tbsp olive oil
300g new potatoes, cooked and sliced
300g mixed spring greens, chard and spinach
1 garlic clove, chopped
2 tsp cumin seeds
a small handful each of fresh mint, fresh parsley and fresh dill
200g frozen peas, gently defrosted
natural yogurt, to serve
In a large frying pan (a wide one with a lid), heat the oil over a medium heat and fry the potatoes for five minutes until turning golden.
Add the mixed greens and cook for a further 3-4 minutes until wilted. Stir in the garlic, cumin seeds, fresh herbs and peas. Taste for seasoning. Then cover and cook for a few more minutes until the greens are tender.
Take 4 eggs. Make 4 wells in the vegetables and crack an egg into each.Cover and cook for 5-6 minutes until the whites are just set. Sprinkle with a few more herbs, check the seasoning. Serve with a dollop of natural yogurt on the side. This recipe is from Good Housekeeping magazine.
5 to remember
vibrante – vibrant
suavemente descongelado – gently defrosted
una amplia – a wide one
un poco mas – a few more
una cucharada de – a dollop of
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Green shakshuka: a beautiful combination of green & yellow which makes me hungry #Spain #Recipe by @GHmagazine https://wp.me/p3dYp6-2mF via @Spanish_Valley