In this shakshuka recipe, the traditional tomatoes have been switch out for greens: spiced wilted spinach, an avocado cream bolstered with coriander and mint. Merguez sausages add extra dimension; the just-set eggs, meanwhile, are non-negotiable. Consider this the green eggs, sans ham, courtesy of Brisbane café Naïm.
Ingredients
Avocado sour cream
Method
Main
1.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.
2.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.
3.Blanch spinach until just wilted (15-20 seconds), then drain, refresh in iced water and drain well.
4.For avocado sour cream, blend all ingredients in a small blender until smooth.
5.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).
6.Season to taste, top with dollops of avocado sour cream and serve with toasted bread.
