middle eastern inspired
Groene shakshuka
with feta, za'atar and ciabatta
Ingredients
In your box
- kohlrabi200 g
- shallot1 small
- leek(stalks)1½
- eggs4 pcs
- feta75 g
- ciabatta(store in the fridge)small
- parsley(used across all serving sizes)⅓ bunch
- za'atar spices2 tsp
From the pantry
- butterButter for frying
- chili flakesChili flakes, a pinch
- lemon juiceSqueeze of lemon juice
- cumin powder0.5 tsp
- vegetable stock cube(cube for 500 ml)¼ cube
- water50 ml
- extra virgin olive oil3 tbsp
Method
- 1
Preheat the oven to 200°C for the bread.
- 2
Peel the kohlrabi well — especially the bottom, which tends to be tough. Cut into thin wedges. Slice the shallot into thin half-rings. Heat a good knob of butter in a large lidded frying pan or wok (see tip) and fry the shallot and kohlrabi together over medium heat. Add the cumin powder, chili flakes, and a pinch of salt.
- 3
Score the leek lengthways and rinse out any grit. Cut into rings. Add to the shallot and kohlrabi. Continue to fry gently for a few more minutes. Deglaze with a squeeze of lemon juice, then add the stock cube and water. Stir well.
- 4
Make a well for each egg and crack them in. Crumble the feta around the eggs. Cover well (see tip) and let the eggs set for 8–10 minutes. Season generously with black pepper.
- 5
Sprinkle the top of the ciabatta with a little water and bake for about 8 minutes until golden and warm.
- 6
Finely chop the parsley. Stir the za'atar into the extra virgin olive oil. Once the eggs are cooked, drizzle with the za'atar oil and scatter the parsley over the top. Serve with the bread.
Notes & Tips
Za'atar contains sumac, thyme, marjoram, oregano, basil, sesame seeds, and sea salt.
Use a lid that seals well — otherwise the eggs will take longer to set.