Green Shakshuka with spiced butter and garlic and coriander yoghurt dressing

Ingredients

Shakshuka

• 1-2 tablespoons of Olive oil

• ½ onion (chopped)

• 2 cloves of garlic (minced)

• 100g of baby spinach (chopped)

• 1-2 stalks of celery (chopped)

• 1/2 jalepeno pepper (chopped)

• 1-1.5 teaspoons of rock salt

• Juice of half lemon

• 4 eggs

Spiced butter

• 1 tablespoon of butter

• 1/2 teaspoon of chilli flakes

• 1/4 teaspoon of roasted cumin powder

Garlic yoghurt dressing

• 1 cup of greek yoghurt

• 1 clove of garlic (mashed)

• 1-2 tablespoons of olive oil

• A small bunch of fresh coriander (finely chopped)

Instructions​

• Make the yoghurt dressing first by mixing the drsssing ingredients, set aside

• In a large skillet, heat some olive oil, add onions and fry until soft and translucent

• Add garlic and fry for 1-2 mins until brown

• Add the celery and cook till soft

• Add the spinach, salt and lemon juice and cook till the spinach has wilted

• Create 4 wells in the pan and break eggs into each well

• Cook the eggs until the egg whites have set (you can cover the pan, the steam will help with cooking the eggs)

• Heat the butter in a small saucepan, when it starts to foam add chilli flakes and roasted cumin. Remove from heat once the spices have dissolved

• Add the yoghurt dressing on top of the shakshuka and drizzle with the chilli butter

• Serve with hot pitta bread or sourdough toast