Name: Green shakshuka with Brussels sprouts, olives and labne
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 80 ml (⅓ cup) extra-virgin olive oil; 300 gm small Brussels sprouts, halved; 1 medium leek (350gm), thinly sliced; 2 cloves garlic, crushed; 150 gm kale, coarsely chopped; 125 ml (½ cup) vegetable stock; 8 eggs; 60 gm (¼ cup) pitted Sicilian green olives, chopped; ¼ cup chopped flat-leaf parsley; 2 tsp finely grated lemon rind; 125 gm (½ cup) labne

Thanks to Sicilian green olives and labne, this spin on the classic shakshuka is perfect for breakfast, lunch or tea.

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Ingredients

80 ml (⅓ cup) extra-virgin olive oil

300 gm small Brussels sprouts, halved

1 medium leek (350gm), thinly sliced

2 cloves garlic, crushed

150 gm kale, coarsely chopped

125 ml (½ cup) vegetable stock

8 eggs

60 gm (¼ cup) pitted Sicilian green olives, chopped

¼ cup chopped flat-leaf parsley

2 tsp finely grated lemon rind

125 gm (½ cup) labne

Method

1.Preheat grill to high.

2.Heat 2 tbsp of the oil in a large heavy-based ovenproof frying pan over medium heat. Add Brussels sprouts and cook, stirring, until browned and almost tender (3-4 minutes). Add leek, garlic and kale; cook, stirring occasionally, until vegetables soften (5 minutes). Stir in stock and bring to a simmer.

3.Using the back of a spoon, make eight shallow indents in the mixture. Break 1 egg into each hollow. Place pan under hot grill for 6-8 minutes or until egg whites are set and yolks remain runny, or until cooked to your liking.

4.Meanwhile, combine olives, parsley, lemon rind and remaining oil in a small bowl; season to taste.

5.Serve shakshuka topped with labne and olive mixture.

The Gourmet Traveller Team

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Styling by Olivia Blackmore