GREEN SHAKSHUKA WITH HERB YOGHURT & GREEN CHILLI GHEE
Vibrant, herby, and gloriously green, this shakshuka layers sweet leeks, spinach and soft herbs around gently cooked eggs with a little sausage heat. Served over cooling labneh and finished with crumbled feta and fragrant green chilli ghee, it’s fresh, satisfying and deeply comforting without being heavy.-------------------------------------------------------PHAT USED: Organic British Grass-Fed Ghee & Light Avocado OilWhy: The neutral base of the light avocado oil will make the spices and big flavours in the dish sing. We are using this fat for function and not flavour in this dish. Then using Ghee as a finishing fat to add those rich, butter finishing notes that pairs beautifully.-------------------------------------------------------
INGREDIENTSFor the Green Shakshuka
Vibrant, herby, and gloriously green, this shakshuka layers sweet leeks, spinach and soft herbs around gently cooked eggs with a little sausage heat. Served over cooling labneh and finished with crumbled feta and fragrant green chilli ghee, it’s fresh, satisfying and deeply comforting without being heavy.-------------------------------------------------------PHAT USED: Organic British Grass-Fed Ghee & Light Avocado OilWhy: The neutral base of the light avocado oil will make the spices and big flavours in the dish sing. We are using this fat for function and not flavour in this dish. Then using Ghee as a finishing fat to add those rich, butter finishing notes that pairs beautifully.-------------------------------------------------------
INGREDIENTSFor the Green Shakshuka
- 1 small onion, finely diced
- 1–2 garlic cloves, minced
- 1 leek, washed and sliced
- 200g baby spinach
- 200ml chicken stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ pack fresh dill, chopped
- 1 pack flat-leaf parsley, chopped
- 1 pack fresh coriander, chopped
- 2 spicy sausages (Calabrian-style), casings removed
- 4 very large eggs
- Handful feta, crumbled
- GOOD PHATS Light Avocado Oil
- Sea salt and cracked black pepper
For the Yoghurt Base
- 4 heaped tbsp full-fat Greek yoghurt
- Zest of ½ lemon
- ¼ garlic clove, very finely grated
- Pinch each of chopped dill, parsley and coriander
- Sea salt and cracked black pepper
For the Green Chilli Ghee
- ½ green chilli, thinly sliced
- 1 garlic clove, thinly sliced
- 1 tsp za’atar
- Small handful mixed herbs (dill, parsley, coriander), chopped
- 2 tbsp GOOD PHATS Ghee
-------------------------------------------------------
Method
1) Cook the SausageTake the skin off the sausages and crumble them into a wide pan and fry, breaking them up, until browned and caramelised. Remove from the pan and set aside.2) Start the Shakshuka BaseFinely chop the onion and leek. Add Light Avocado Oil to the same pan over medium heat. Add the onion and leek and cook gently until sweet and lightly golden. Stir in the garlic, cumin and coriander and cook for 1–2 minutes until fragrant.
Method
1) Cook the SausageTake the skin off the sausages and crumble them into a wide pan and fry, breaking them up, until browned and caramelised. Remove from the pan and set aside.2) Start the Shakshuka BaseFinely chop the onion and leek. Add Light Avocado Oil to the same pan over medium heat. Add the onion and leek and cook gently until sweet and lightly golden. Stir in the garlic, cumin and coriander and cook for 1–2 minutes until fragrant.
3) Melt the Ghee
In a separate pan add a big spoonful of ghee to melt for the green chilli ghee.4) Greens & SimmerPour in the stock and add the spinach. Simmer gently until wilted and reduced to a loose, spoonable stew. Add the sausages. Season to taste.5) Make the Green Chilli GheeAdd the garlic, green chilli, za’atar and herbs to a pestle and mortar. Melt the ghee gently in a small pan, then pour it over the aromatics to create a fragrant green chilli ghee.6) Make the Yoghurt BaseWhile the shakshuka simmers, mix the yoghurt with lemon zest, micro-grated garlic and a pinch of herbs. Season well and spread onto a serving platter. Set aside.
6) Finish the Shakshuka & Add the EggsMake four small wells and crack in the eggs. Cover and cook gently until the whites are set and the yolks are still soft, or cooked to your liking.7) Finish & ServeSpoon the hot shakshuka over the yoghurt. Crumble over the feta, drizzle with the green chilli ghee, and finish with extra herbs and black pepper.
-------------------------------------------------------
In a separate pan add a big spoonful of ghee to melt for the green chilli ghee.4) Greens & SimmerPour in the stock and add the spinach. Simmer gently until wilted and reduced to a loose, spoonable stew. Add the sausages. Season to taste.5) Make the Green Chilli GheeAdd the garlic, green chilli, za’atar and herbs to a pestle and mortar. Melt the ghee gently in a small pan, then pour it over the aromatics to create a fragrant green chilli ghee.6) Make the Yoghurt BaseWhile the shakshuka simmers, mix the yoghurt with lemon zest, micro-grated garlic and a pinch of herbs. Season well and spread onto a serving platter. Set aside.
6) Finish the Shakshuka & Add the EggsMake four small wells and crack in the eggs. Cover and cook gently until the whites are set and the yolks are still soft, or cooked to your liking.7) Finish & ServeSpoon the hot shakshuka over the yoghurt. Crumble over the feta, drizzle with the green chilli ghee, and finish with extra herbs and black pepper.
-------------------------------------------------------
cq0jup
futm2i
vgk1mw