Today I am
joining the September challenge Eat Your Greens hosted by Shaheen of Allotment2 kitchen and this month by The VegHog.
I have had
the usual tomato based shakshuka lots of times but never have tried a green
version. I had heaps of bits and pieces
of green veges when I was cleaning out my fridge and it seems a great opportunity.
So, I
gathered them together along with some baby swiss chard and herbs from the
garden,and gently fried
them in oil. As I had a friend who was coming for lunch and might have
turned up her nose at a dish of plain fried greens I added an egg or two for
her. For myself I added a tablespoon of
coconut yogurt.
 |
| Some spring veges from my vegetable garden |
Ingredients
1 leek sliced
1 celery
stick sliced
Small handful
of green beans sliced
½ green
capsicum sliced
5 or 6 button
mushrooms sliced (optional)
A couple of
leaves of purple kale chopped into small pieces
Small bunch
of spinach chopped
1 spring onion
sliced
A few small
leaves of swiss chard
Mint leaves
Parsley
Rocket handful
Salt pepper to
taste
Dash of chili
flakes
2 tbsp. olive oil
3 or 4 green
olives chopped small
1 egg person
(vegan tbsp. coconut yogurt)
Chipotle Sauce
Fry the first
5 vegetables and the stalks of the swiss chard in olive oil till soft, add
swiss chard leaves and mushrooms then the spinach and rest of herbs and the
olives.
Add eggs if
using and fry covered till the egg is cooked but with the yolk runny. For vegan version add table spoon of coconut yogurt per person just before serving.
To give it that little bit of smokey kick drizzle some Chipotle Sauce over. I also added some pistachio nuts and parsley on serving.
It was a
lovely light lunch with some crusty bread.
Interestingly, my non-vegetarian/vegan friend said she loved the coconut yogurt with it and could have had it without the egg. However next time I make this I might try using
some cashew cream as I don’t think it would melt down as the coconut yogurt
did.
