Sicilian green olives and labne give this classic North African and Middle Eastern dish a Mediterranean twist, making it perfect for breakfast, lunch or tea.
Ingredients
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.
