Millcroft Inn & Spa’s Green Shakshuka Brunch

Celebrate Mother’s Day with a delightful brunch featuring Green Shakshuka, a vibrant twist on the classic dish created by Executive Chef Nicholas Petitjean. This recipe combines fresh greens like spinach and mint with perfectly poached eggs, all simmered in a flavorful herb and spice-infused sauce. It’s a healthy and delicious way to show your mom how much you care.

Green Shakshuka Brunch

Serves 4 people

Ingredients:

3 tbsp Olive oil
2 Leeks, washed and sliced
200 g Baby spinach
250 g Frozen peas
2 Garlic cloves, large and finely chopped
1 tbsp Cumin seeds
Small pack of parsley, roughly chopped
Small pack of coriander, roughly chopped
small pack of mint, leaves picked and roughly chopped, reserving a few leaves to garnish
8 medium Eggs
150 g Natural yogurt
1 tbsp Harissa (red chili paste)
Flatbread or crusty sourdough

Method:

1. Heat the oil in a wide, shallow frying pan over a medium heat.
2. Add the leeks with a pinch of salt and cook for 4 minutes until softened.
3. Add handfuls of spinach to the pan, stirring until wilted.
4. Stir in the peas, garlic, cumin, herbs and some seasoning.
5. Cook for a few minutes until it smells fragrant, then create four gaps and crack two eggs into each.
6. Cover and cook for 10 minutes or until the whites are set but the yolks are runny – they will carry on cooking slightly as you take them to the table.
7. Season the eggs with flaky sea salt, dollop spoonfuls of the yogurt interspersed with the harissa, and scatter over a few mint leaves.
8. Serve with a pile of flatbread for scooping.