New recipe book Posh Eggs takes this humble ingredient to the next level, combining delicious recipes with beautiful styling to provide a host of inspiring yet simple ideas for meals, snacks and sweet treats.
INGREDIENTS
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
50 grams mixed shredded greens such as kale or chard (any thick stems removed)
110 grams baby spinach leaves
3 tablespoons double cream
1 tablespoons lemon juice
40 grams black and green pitted olives, roughly chopped
2 eggs
50 grams feta
handful chopped parsley leaves and dill
½ red chilli, finely sliced
pinch sumac (optional)
salt and freshly ground
black pepper
There are many variations of an Israeli shakshuka. Here, the eggs are baked within a nest of garlicky greens, sharp tangy feta and olives. If you come across purple kale it makes a pretty addition.
METHOD
Heat the oil in a small frying pan, add the onion and cook for 5 minutes over low heat until softened. Stir through the garlic and spices, and continue to cook for a couple of minutes.
Fold through the shredded kale or chard and season well. Cover and cook for 1 minute, then uncover and continue to cook for a further 3 minutes.
Add the baby spinach, folding through to wilt the leaves. Stir in the cream, lemon juice and olives. Make two depressions in the vegetables and into these crack your eggs. Crumble over the feta and scatter with the herbs and chilli.
Season the eggs with the sumac and salt and pepper, then cook gently for 12 minutes, or until the egg whites have set. Serve in the pan at the table.
Posh Eggs
This is an edited extract from Posh Eggs by Lucy O'Reilly, photography by Louise Hagger. Published by Quadrille, RRP $29.99, available nationally.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.