Tim Spector’s Green Shakshuka
‘Tis the season for indulgence, but did you know that the first thing we eat in the morning will impact how we feel for the rest of the day? Professor Tim Spector - with a whole chapter dedicated to ‘Mornings’ in his new best-selling cookbook - is cooking up a delicious shakshuka.
Tim Spector’s Green Shakshuka
Serves: 2
Ingredients
2 tbsp extra virgin olive oil1 leek, thinly sliced2 garlic cloves, roughly chopped1 tbsp cumin seeds½ tsp chilli flakesPinch of Salt 100g shredded kale1x 400g tin borlotti beans and their liquid1 ½ tbsp miso paste4 medium eggs15g coriander, roughly choppedLime wedges, to serveFresh ground black pepper
Top-ups KefirKimchiFresh chilli
For the seed mix sprinkle:100g golden flaxseeds100g sesame seeds150g sunflower seeds 150g pumpkin seeds50g chia seeds
SwapsCubed smoked tofu for eggsAny beans for borlotti
Method
1. Heat the olive oil in a large frying pan over a medium heat, add the leek and sauté for 3 minutes until softened. Add the garlic, cumin seeds, chilli flakes and a pinch of salt and cook for 30 seconds more.
2. Turn the heat to high and add the kale, borlotti beans and their liquid, miso and 100ml water. Boil rapidly for 3 minutes, stirring once or twice, until the kale has wilted and the sauce has thickened and reduced. Season to taste.
3. Make four wells in the centre of the mixture and crack an egg into each one. Reduce the heat to medium, cover the pan with a lid or sheet of foil and cook until the whites are set but the yolks are still runny, about 4-5 minutes. Scatter over the coriander and serve with a squeeze of lime and some freshly ground black pepper and any top-ups of your choice.
4. If adding the seed mix sprinkle, mix all the ingredients together and transfer to a jar. The mixture will last for months if kept in a cool, dry part of your kitchen. You can do any combination of seeds.