- Start by heating the oil in a large frying pan. Add garlic and cumin; sauté until fragrant.
- Add leeks together with peas and cook stirring frequently for about 4 minutes. Stir in kale, coriander, and mint leaves; season with some salt and pepper.
- Continue to cook for about 4 minutes until the kale is wilted. Reduce the heat to a low and stir in some sour cream or yogurt.
- Mix well to coat the greens. Using the back of a spoon, make 4 dips in the mixture, then crack an egg into each dip.
- Season the eggs with a pinch of salt. Cover the pan and cook on low heat until eggs are done to your liking.
- Once the eggs are done, garnish the shakshuka with remaining fresh herbs and serve. Enjoy!
Duration It takes 10 mins to prepare and 5 mins cook
Ingredients (Organic) For a serving of 4 people.
3 Cups Chopped Kale
1 Leek, washed and sliced
1½ Cups Frozen Peas, thawed
2 Garlic Cloves, minced
1 tablespoon Olive Oil
4 Large Eggs
Small pack coriander, roughly chopped, reserving a few leaves to garnish
Small pack mint, leaves picked and roughly chopped,
¾ Cup Sour Cream or Greek Yogurt
1 tablespoon Lime Juice
1 teaspoon Ground Cumin Seeds
