Naïm's green shakshuka


"Shakshuka is my favourite breakfast. May I have the recipe for the green version from Naïm in Brisbane?" - Charlie Wilcox, Byron Bay, NSW

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You'll need

80 gm butter 3 large (120gm) shallots, finely chopped 4 garlic cloves, finely chopped 2 tsp ground cumin 2 tsp smoked paprika 1 tsp dried chilli flakes ½ tsp ground cinnamon 2 merguez sausages (about 200gm) 500 gm baby spinach leaves 1 tbsp lemon juice, or to taste 8 eggs Toasted challah or Turkish bread, to serve   Avocado sour cream ½ avocado, scooped from skin 125 gm (½ cup) sour cream 30 ml (1½ tbsp) olive oil 2 tsp thinly sliced coriander 2 tsp thinly sliced mint 1 tsp lemon juice ¼ tsp ground cumin Large pinch of coriander seeds

Method

  • 01
  • Melt half the butter in a small frying pan over low-medium heat. Add shallot and stir until softened (3-4 minutes), then add garlic and stir until lightly caramelised (5-6 minutes). Add 20gm butter and spices, stir until fragrant (30 seconds), then transfer to a plate.
  • 02
  • Meanwhile, in a separate small frying pan, gently fry merguez in remaining butter over low-medium heat until cooked through (8-10 minutes). Slice merguez into thick rounds, reheat pan over medium-high heat and fry until lightly browned.
  • 03
  • Blanch spinach until just wilted (15-20 seconds), then drain, refresh in iced water and drain well.
  • 04
  • For avocado sour cream, blend all ingredients in a small blender until smooth.
  • 05
  • Preheat oven to 200C. Add a quarter of the spiced shallot mixture to small ovenproof frying pans (about 18cm-diameter base, or just make one in a large pan if short of time) over medium heat. When hot add a quarter of the drained spinach and 1 tsp lemon juice and season to taste. Stir for a further 30-60 seconds until warmed through. Make 2 indents in mixture and crack eggs in. Top with merguez and bake until whites are just set (4-5 minutes).
  • 06
  • Season to taste, top with dollops of avocado sour cream and serve with toasted bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

June 2017

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