Green Shakshuka
- Prep
- 10m
- Cook
- 20m
- Total
- 30m
Ingredients
For 2
- 2 Spring onion, chopped
- 1/2 thumb Fresh ginger, minced
- 3 cloves Garlic, minced
- 1/2 tsp Cumin seeds, ground cumin works too
- 1/2 tsp Smoked paprika
- 1/2 tsp Ground coriander
- 1 Yellow pepper, sliced
- 1 small Courgette, chopped
- 150 g Frozen edamame
- 100 g Frozen green peas
- — Extra virgin olive oil
- — Salt
- — Black pepper
- 15 g Fresh coriander
- 150 g Fresh baby spinach
- 1 Green chilli, deseeded for less heat
- 20 g Cashews
- 3 tbsp Nutritional yeast
- 100 ml Water, or vegetable stock
- — Greek-style yogurt
- — Pickled red onions
- 1/2 Avocado, sliced (optional)
- 1 tsp Hemp seeds, optional
- — Crusty seeded sourdough
Method
Notes
🌱 Plant Points: 14.75
🌾 Naturally gluten-free, simply serve with a gluten-free bread of your choice.
🫙 Best eaten fresh. The base can be stored in the fridge for up to 3 days, add the toppings fresh when serving.
❄️ The dish can be frozen for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob, adding a splash of water or stock to loosen if needed.
💡 Nutritional values do not include the Greek-style yogurt, pickled red onions, avocado, hemp seeds, or sourdough, as quantities will vary per serving.
Nutrition
Approximate, per serving.
| Calories | 470 kcal |
| Fat | 20 g |
| Carbohydrates | 44 g |
| Fibre | 16 g |
| Protein | 26 g |