Some might argue that this isn’t really a shakshuka, or what some call huevos rancheros. Both are made with tomatoes, chilis and onion and would normally be served looking something like this
However, I thought I would experiment a little. This is a little like a cross between a traditional shakshuka and eggs florentine. It was also a great way of using up some leftover potato salad I had from the night before.
This serves 3-4 for breakfast or brunch.
2 tablespoons olive oil
A small knob of butter
1 large onion – finely sliced
10 or so new potatoes
1 green chili – finely chopped
1 cup of frozen petit pois
4-8 eggs depending on the number of people you are serving
Salt and pepper to taste
A large handful each of parsley, mint, coriander, chives – all roughly chopped
1 tablespoon sumac
Start by boiling the potatoes in their skins until tender. the time depends on how large or small your potatoes are. When cooked, drain, cool then slice into 1cm slices.
Cook the spinach – either 2½ minutes in the microwave or cooked with a little water in a pan with the lid on until wilted. Drain, squeeze as much liquid out as you can then roughly chop.
Put your oven on to 180C.
Heat the oil and butter in a frying pan – you’ll need a pan without any plastic or wooden bits as it is going to go in the oven later. If you haven’t got one then you can pop a lid on instead.
Fry the onion and potatoes until they start to brown then add the chili, peas and spinach. Fry this off, stirring from time to time until the spinach has wilted and the peas are cooked. Season with salt and pepper and half the herbs.
Take a wooden spoon and make wells in the mix. You’ll need a well for each egg. Gently crack an egg into each well then pop into the oven for 10 minutes or so until the eggs have set. Remove from the oven, sprinkle the remaining herbs over the top and scatter the sumac. Serve with toast, natural yogurt or hummus.